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Experience the bright, zesty flavors of fresh lemon paired with savory herbs in this easy, comforting soup. It packs 36 grams of protein, making it a meal that will keep you full all day.
I don’t know if it has happened to you, but there are times during the year when I get a cooking slump.
While I love cooking, there comes a time when I want to lie down and read my favorite book without doing anything else. The problem is that during these slumps, I turn to takeout.
One day of takeout once in a while is okay, but when we are having a heavy cooking slump, several days of takeout can be a hit to your wallet (and pants).
So, when I’m having these slumps, I turn to my handy crockpot. It does all the work and creates comforting, homemade meals. Still allowing me to read my book, but I get a healthy and nutritious meal.
This crockpot chicken lemon soup is exactly that … a cozy blanket for your stomach.
Aside from the fact that this practically cooks itself, there are so many reasons why you are going to love this recipe.
Pin this now to find it later
Pin ItThe acidity of the lemon cuts through the richness of the chicken broth, making every spoonful indulgent and refreshing at the same time. It’s perfect if you are under the weather or you just need a pick-me-up.
Besides flavor, it’s a nutrition powerhouse. It packs 36 grams of protein per serving, making it a high-protein option to help you stay full all afternoon.
Ingredients and Substitutes
Olive oil (1 tbsp) – Swap with avocado oil or melted ghee/butter.
Carrots, diced (2 large) – Use sweet potatoes or parsnips.
White onion, chopped (1) – Replace with yellow onion, shallots, or leek for a milder taste.
Celery stalk, chopped (1) – You can also use Bok choy stems or fennel.
Garlic, minced (3 cloves) –Substitute with garlic powder (1/2 tsp) or roasted garlic paste for a smoother flavor.
Salt (1/4 tsp)
Black pepper (1/2 tsp)
Dried parsley (1 tsp) – Replace with fresh parsley (1 tbsp) or dried basil if you want to switch the flavors.
Dried thyme (1/2 tsp) – Swap with dried oregano or Italian seasoning for a delicious Mediterranean twist.
Bay leaves (2) – You can use a sprig of rosemary.
Chicken breasts, boneless and skinless (1 ½ lbs) – Substitute with chicken thighs, turkey breast, or shredded rotisserie chicken if you want something more convenient.
Chicken broth, low sodium (6 cups) – Replace with vegetable broth or bone broth.
Dry orzo pasta (1 cup) – For a gluten-free option, use quinoa or a gluten-free pasta.
Lemons (2) – You can also use lime juice or white wine vinegar for a tangy kick.
How to Make Crockpot Chicken Lemon Soup
Step 1. Grab a large skillet and place it over medium-high heat. Add the olive oil, carrots, onions, celery, and garlic.
Step 2. Sauté the vegetables for 5 minutes.
Step 3. Now, add the sautéed vegetables to the crockpot.
Step 4. Add some salt, black pepper, dried parsley, dried thyme, and the bay leaves.
Step 5. Add the chicken breasts.
Step 6. Pour the chicken broth.
Step 7. Give the ingredients a good stir.
Step 8. Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours. When the soup is nearly cooked, bring a pot to a boil and add the orzo pasta.
Lower the heat in the pot and cook the orzo according to the instructions on the package.
Step 9. When the orzo is cooked, drain the water.
Step 10. Once the soup cooks, remove the chicken breasts and let them cool down. Grab two forks and shred the chicken breasts.
Place them back into the crockpot and remove the bay leaves.
Step 11. Add the orzo to the crockpot.
Step 12. Squeeze the lemon juice and combine the ingredients.
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Pin ItHow I Would Modify This Recipe
- Making it Gluten-Free: Swap the orzo for gluten-free pasta, quinoa, or rice. If you use rice, rinse it first to remove the excess starch so your soup doesn’t get gummy.
- Go Low–Carb: Skip the pasta and add more non-starchy vegetables like cauliflower florets, mushrooms, or cauliflower rice. You can also add zucchini noodles right at the end.
- Boost the Greens: Add a handful of spinach or kale to add more nutrients to the soup. Add it one or two minutes before serving.
What I Would Serve with This Crockpot Chicken Lemon Soup
- Crusty bread
- Garlic bread
- Avocado and arugula salad
- Green salad with light vinaigrette
- Roasted asparagus
- High protein scone (as a dessert)
My Tips & Tricks
- Don’t Skip the Sauté: It might be tempting to just dump everything in the crockpot. However, make sure you don’t skip this step. Sautéing the vegetables first unlocks all the flavors.
- Fresh Lemon is Non–Negotiable: Bottled lemon juice often has a metallic or overly acidic flavor that can ruin the soup. Make sure you add fresh lemon just at the end.
- Shred Don’t Chop: Shredding the chicken with two forks allows it to soak more broth and mix better with the rest of the ingredients.
My Storage Tips
Store any leftovers in an airtight container and place them in the fridge for up to 3-4 days. Keep in mind that the orzo can keep absorbing water, so it might make the soup a bit thicker.
As a tip, add a splash of broth to revive the soup.
You can place the soup in the freezer, but I recommend freezing it without the orzo. You can keep the soup base for up to 3 months.
More Soup Recipes
- Crockpot Tortellini Chicken Soup
- Creamy Crockpot Chicken Black Rice
- Crockpot Lemon Chicken Orzo Soup
Crockpot Chicken Lemon Soup
Cals: 345 Protein: 36.5 Carbs: 30.6 Fat: 7.4
Ingredients
- 1 tbsp olive oil
- 2 large carrots diced
- 1 white onion chopped
- 1 celery stalk chopped
- 3 garlic cloves minced
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 ½ lbs chicken breasts boneless and skinless
- 6 cups chicken broth low sodium
- 1 cup dry orzo pasta
- 2 lemons
Instructions
- Place a large skillet over medium-high heat. Add the olive oil, carrots, onion, celery, and garlic. Sauté for 5 minutes.
- Add the sautéed vegetables into the crockpot with salt, black pepper, dried parsley, dried thyme, bay leaves, chicken breasts, and chicken broth. Give it a stir.
- Cover the crockpot and cook on low for 8 hours or on high for 4-5 hours.
- When the soup is nearly finished, bring a pot to a boil and add orzo pasta. Lower the heat and cook according to directions for 10-12 minutes.
- Once the soup is cooked, remove the chicken breasts from the crockpot and shred them with two forks. Remove the bay leaves while you’re at it.
- Add the shredded chicken back into the crockpot with cooked orzo and squeeze in the juices from the 2 lemons. Stir to combine and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
