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Crockpot Creamy Lemon Chicken Orzo Soup

A comforting, creamy soup made in a slow cooker with chicken, orzo, and bright lemon, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb boneless skinless chicken breasts (or thighs) Both chicken breasts and thighs work well.
  • 8 cups low-sodium chicken broth Provides a wide-flavored base while allowing for salt control.
  • 1 cup diced yellow onion Adds sweetness and flavor.
  • 2 medium carrots, diced Classic aromatic.
  • 2 ribs celery, diced Adds body and flavor.
  • 4 cloves garlic, minced Essential for aromatic depth.
  • 1 leaf bay leaf Adds flavor depth.
  • 1 tsp dried thyme Can use 2 tsp fresh thyme.
  • 1 tsp dried dill Optional but recommended.
  • 1 tsp kosher salt Plus more to taste.
  • 1/2 tsp freshly ground black pepper Used for seasoning.
  • 1 cup uncooked orzo Add late to keep texture right.
  • 3/4 cup heavy cream (or half-and-half) For a silky mouthfeel.
  • 1 large lemon, zested and juiced About 1 tbsp zest, 3–4 tbsp juice.
  • 2 cups baby spinach, roughly chopped Adds color and texture.
  • 1/4 cup finely grated Parmesan cheese Plus more for serving.
  • 2 tbsp unsalted butter Adds gloss and rounds the mouthfeel.
  • Fresh dill or parsley, for garnish Adds aroma and color.

Method
 

Preparation
  1. Layer onion, carrots, celery, and garlic in the bottom of a 5–7 quart slow cooker.
  2. Add chicken, chicken broth, bay leaf, thyme, dill, salt, and pepper.
  3. Cover and cook on Low for 4–6 hours (or High for 2–3 hours), until the chicken is tender.
  4. Transfer chicken to a board and shred with two forks, discarding bay leaf.
Cooking
  1. Return shredded chicken to the slow cooker and stir.
  2. Add orzo, cover, and cook on High for 20–30 minutes, stirring once, until orzo is al dente.
  3. Turn off heat. Stir in heavy cream, lemon zest, and lemon juice. Taste and adjust salt and lemon as needed.
  4. Fold in spinach until just wilted (1–2 minutes).
  5. Stir in Parmesan and butter for a glossy, creamy finish.
  6. Ladle into bowls and garnish with more Parmesan, fresh dill or parsley, and cracked pepper.

Notes

This soup can be stored in the refrigerator for 3–4 days. To refresh after refrigeration, gently reheat with a splash of water or broth. For freezing, omit the orzo and store separately. Add lemon and fresh herbs before serving for a bright finish.