Quick Crockpot Chicken Orzo Soup

Finding a comforting dinner that practically makes itself can feel impossible, especially on those days when work runs late and the kids have after-school activities. Between homework help and household chores, standing over the stove to cook a proper meal is often the last thing any of us want to do.

That’s why this crockpot chicken orzo soup has become such a lifesaver in our house – it’s warm and filling, takes just minutes to prep in the morning, and simmers away while you tackle your day. Plus, it’s one of those recipes that always leaves enough for lunch the next day.

What Kind of Chicken Should I Use?

For this soup recipe, boneless skinless chicken breasts are the way to go, but you’ve got some flexibility here. While the recipe calls for chicken breasts, you could easily swap in boneless skinless chicken thighs if you prefer darker meat – they’ll actually stay a bit more tender during the long cooking process. Fresh chicken is great, but if you’ve got frozen chicken breasts in your freezer, those work perfectly fine too – just make sure they’re completely thawed before adding them to your crockpot. When shopping, look for chicken pieces that are roughly the same size so they’ll cook evenly, and trim off any excess fat before adding them to your soup.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some handy swaps you can try:

• Chicken breast: You can easily use chicken thighs instead – they actually stay a bit more tender in the slow cooker. Or try leftover rotisserie chicken, just add it during the last 30 minutes of cooking.
• Orzo pasta: If you’re out of orzo, try small pasta shapes like pastina, stars, or broken angel hair pasta. For a gluten-free option, use rice or quinoa, but add these in the last 30-45 minutes of cooking.
• Fresh parsley and dill: No fresh herbs? Use dried ones instead – just remember to use 1/3 of the amount called for (so about 1-2 teaspoons dried parsley and 2 teaspoons dried dill).
• Lemons: If you don’t have fresh lemons, you can use 4-5 tablespoons of bottled lemon juice. For the zest, a teaspoon of lemon pepper seasoning works in a pinch (just reduce the regular pepper in the recipe).
• Chicken stock: Vegetable stock works fine here, or you can use bouillon cubes dissolved in water (follow package directions for amounts). Just watch the salt content if using regular bouillon.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crockpot chicken orzo soup is timing the addition of the pasta – adding the orzo too early will result in mushy, overcooked pasta that breaks apart and clouds your soup. Instead, wait until the last 30 minutes of cooking to add your orzo, ensuring it maintains the perfect al dente texture. Another common mistake is adding all the lemon juice at the beginning, which can make the soup taste bitter after hours of cooking – try adding half during cooking and the remaining fresh squeeze just before serving for a bright, balanced flavor. To keep your chicken from becoming dry and stringy, make sure it’s completely submerged in the broth while cooking, and consider cutting larger chicken breasts in half to ensure even cooking. For the best results, don’t skip the fresh herbs at the end – they add a pop of freshness that makes this soup extra special.

What to Serve With Chicken Orzo Soup?

This cozy chicken orzo soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty French bread or warm pita is perfect for soaking up the lemony broth – I always keep extra bread on the table for this purpose. If you’re looking to add something green, a simple side salad with cucumber and tomatoes dressed in olive oil works great with the Mediterranean flavors of the soup. For a heartier meal, try serving it with a half sandwich like tuna salad or turkey and cheese, which pairs really nicely with the light, fresh flavors of the soup.

Storage Instructions

Keep Fresh: This cozy chicken orzo soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just know that the orzo might continue to absorb liquid as it sits, making the soup thicker over time. If this happens, just add a splash of chicken broth when reheating to thin it out to your liking.

Freeze: You can freeze this soup for up to 3 months, but I recommend freezing it without the orzo if you’re planning ahead. The pasta can get a bit mushy after freezing and thawing. Simply cook fresh orzo when you’re ready to serve the thawed soup. If you do freeze the complete soup, no worries – it’ll still taste great!

Reheat: Warm up your soup on the stovetop over medium-low heat, stirring occasionally until hot. You can also microwave individual portions in 1-minute intervals, stirring between each, until it reaches your desired temperature. Remember to add extra broth if needed to reach your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	330-480 minutes
Total Time	340-495 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 70-80 g
• Fat: 10-15 g
• Carbohydrates: 80-90 g

Ingredients

• 1 pound boneless, skinless chicken breast
• 8 cups chicken stock (preferably low sodium)
• 1 small onion, diced
• 3 carrots, cut into pieces
• 1/4 cup fresh chopped parsley
• 2 tablespoons finely minced garlic
• 2 tablespoons dill weed
• 1 teaspoon ground black pepper
• 1 bay leaf
• 2 lemons, both zested and juiced
• 3/4 cup uncooked orzo pasta
• 3 celery stalks, sliced

Step 1: Prepare Ingredients and Start Slow Cooking

In a slow cooker, combine the following ingredients: chicken breast, garlic, black pepper, parsley, dill, bay leaf, lemon zest, onion, carrots, and chicken broth.

Set your slow cooker to either 5 hours on high or 8 hours on low, allowing the flavors to meld together and the chicken to cook until tender.

Step 2: Shred or Chop the Chicken

Once the initial cooking time is complete, carefully remove the chicken breast from the slow cooker.

Use two forks to either shred or chop the chicken into bite-sized pieces.

Return the chicken back into the slow cooker, ensuring it is fully immersed in the broth.

Step 3: Add Final Ingredients and Continue Cooking

Add orzo pasta, lemon juice, and celery to the slow cooker.

Stir the mixture gently to combine.

Cook for an additional 30 minutes, allowing the orzo to absorb the flavors and the celery to soften.

Step 4: Final Taste and Serve

After the final 30 minutes of cooking, taste your soup and adjust any seasonings as needed to suit your preference.

Once satisfied, serve the soup hot and enjoy the comforting blend of lemony chicken broth with tender orzo and vegetables.