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A bowl of creamy lemon chicken orzo soup topped with fresh parsley and parmesan cheese

Crockpot Creamy Lemon Chicken Orzo Soup

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 420 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 large yellow onion, finely diced
  • 3 medium carrots , sliced into rounds
  • 2 stalks celery , diced
  • 4 cloves garlic , minced
  • 6 cups high -quality chicken bone broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup uncooked orzo pasta
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese

Instructions
 

  • Place chicken thighs, onion, carrots, celery, garlic, oregano, thyme, salt, and pepper in a 6-quart slow cooker.
  • Pour chicken bone broth over the ingredients and stir to combine.
  • Cover and cook on low for 6 hours or high for 3-4 hours until chicken is tender.
  • Remove chicken from the crockpot, shred with two forks, and return to the pot.
  • Cook orzo separately in salted boiling water until al dente to ensure optimal texture, then drain and add to the crockpot.
  • Stir in heavy cream, lemon juice, lemon zest, and butter to emulsify the broth.
  • Fold in fresh baby spinach and allow it to wilt for 2-3 minutes in the residual heat.
  • Adjust seasoning with salt and pepper to taste, then garnish with fresh parsley and Parmesan cheese before serving.