Crockpot Lemon Chicken Soup | Bright & Cozy
Easy Crockpot Lemon Chicken Soup with orzo, carrots, dill, and fresh lemon. Zesty, comforting, and weeknight‑friendly. Avgolemono (egg‑lemon) option.
Equipment
- 5–6 qt slow cooker
- 1 zester
- tongs
Ingredients
- 1 ½ lb 1.5 lb boneless, skinless chicken thighs or breasts
- 1 medium onion, diced
- 2 carrots, deiced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6-7 cups low‑sodium chicken broth
- 1 tbsp Zest of 1 large lemon (about 1 tbsp)
- ¼ cups fresh lemon juice (plus wedges to serve)
- 1 tsp dried oregano
- ½ tsp dried thyme (or Italian seasoning)
- 1 bay leaf
- 1 - 1¼ tsp kosher salt + 1/2 tsp black pepper (to taste)
- ¾ cups orzo (add at the end; see GF swap)
- 2 cups baby spinach (optional)
- 2 tbsp fresh dill or parsley, chopped (or 1 tsp dried)
- Optional creamy options: - Avgolemono: 2 large eggs + extra 1–2 tbsp lemon juice
- ½ - ¾ cups evaporated milk or half‑and‑half (stir in at the end)
- 1 tsp Optional: 1 tbsp olive oil for richness
Instructions
- Add onion, carrots, celery, garlic, broth, lemon zest, oregano, thyme, bay leaf, salt, pepper, and chicken to the slow cooker.
- Cook on Low 6–7 hr or High 3–4 hr, until chicken is tender.
- Remove chicken, shred, and return to the pot.
- Turn to High; add orzo and cook 10–15 minutes until al dente.
- Remove bay leaf. Stir in lemon juice, dill/parsley, and spinach to wilt. Season to taste.
- Avgolemono option: On Warm, whisk 2 eggs with 1–2 tbsp lemon juice. Slowly whisk in 1–2 cups hot broth to temper; stir back into soup. Do not boil.
- Notes
- For best leftovers, cook orzo separately and add to bowls.
- Dairy option: stir in 1/2–3/4 cup evaporated milk on Warm for a lightly creamy finish.
- Add extra broth if soup thickens on standing.
Notes
For best leftovers, cook orzo separately and add to bowls.
Dairy option: stir in 1/2–3/4 cup evaporated milk on Warm for a lightly creamy finish.
Add extra broth if soup thickens on standing.