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Overhead view of crockpot lemon chicken orzo soup with shredded chicken, spinach, carrots, celery and orzo in a bright lemony broth topped with Parmesan and lemon slices.

Crockpot Lemon Chicken Orzo Soup: 15-Minute Prep

A set-and-forget slow cooker soup with tender shredded chicken, orzo, and fresh spinach in a bright lemony broth. Just 15 minutes of prep, then the slow cooker does the work.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium yellow onion diced
  • 3 medium carrots sliced into 1/2-inch coins
  • 3 stalks celery thinly sliced
  • 4 cloves garlic minced
  • 1.5 lb boneless skinless chicken breasts about 2 large
  • 8 cups low-sodium chicken broth plus extra to thin leftovers
  • 3/4 cup orzo uncooked
  • 1 tsp dried oregano or 1 tbsp fresh oregano
  • 1 tsp salt plus more to taste
  • 1 lemon zested and juiced, about 3 tbsp juice
  • 4 cups baby spinach packed
  • 1/4 cup grated Parmesan for serving, optional

Method
 

  1. Add the onion, carrots, celery, garlic, chicken breasts, broth, oregano, and salt to a 6-quart slow cooker.
  2. Cover and cook on LOW for 3 1/2 hours, until the chicken is tender and shreds easily with a fork.
  3. Transfer the chicken to a plate, shred it with two forks, then return the shredded chicken to the slow cooker.
  4. Stir in the orzo, cover, and cook on HIGH for 25 minutes, until the orzo is tender.
  5. Stir in the spinach, lemon zest, and lemon juice, cover, and let stand 5 minutes until the spinach wilts.
  6. Taste and add more salt if needed, then ladle into bowls and top with Parmesan.