Description
A bright and restorative slow cooker soup featuring tender shredded chicken, fresh veggies, and a zesty lemon-herb broth. The perfect “set it and forget it” meal that feels like sunshine in a bowl.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth (low sodium)
- 1 small yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup uncooked orzo pasta (or white rice)
- 1 large lemon (zested and juiced)
- 2 cups fresh spinach (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Combine Ingredients: Place the chicken breasts at the bottom of a 6-quart slow cooker. Add the diced onion, carrots, celery, minced garlic, oregano, thyme, bay leaf, and lemon zest. Pour the chicken broth over everything.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should be completely tender and cooked through.
- Shred Chicken: Remove the chicken breasts from the pot. Shred the meat using two forks and return it to the slow cooker.
- Cook Pasta: Stir in the uncooked orzo pasta. Cover and switch the slow cooker to HIGH. Cook for an additional 20-30 minutes until the orzo is tender. (Stir occasionally to prevent sticking).
- Finish & Serve: Stir in the fresh lemon juice and spinach (if using). Let the spinach wilt for about 2 minutes. Remove the bay leaf. Taste and season with salt and pepper. Garnish with fresh parsley before serving.
Notes
Creamy Greek Style: For an “Avgolemono” twist, whisk 2 eggs with the lemon juice in a separate bowl. Slowly whisk in a ladle of the hot broth to temper the eggs, then stir the mixture back into the soup.
Storage: The pasta will absorb the broth as it sits in the fridge. You may need to add a splash of extra broth or water when reheating leftovers.
Low Carb: Swap the orzo for cauliflower rice or simply omit the pasta and double the veggies.
- Prep Time: 15 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: American, Greek-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg