This cozy crockpot lemon chicken orzo is full of bright, refreshing flavors. It’s a simple, healthy, one-pot meal perfect for a busy weeknight. It also packs 36g of protein per bowl!

When soup season hits, this is my number one recipe to make (and to be honest, my family’s as well).

This is the kind of soup that fills your home with a comforting aroma as it simmers, making those in the family start to imagine all the delicious flavors they are about to experience.

Here, the tender, shredded chicken and soft pasta blend with a delicious broth infused with garlic, herbs, and a bright kick of fresh lemon. 

The best thing? It’s a one-pan meal. So you know what that means, minimal clean up!

This is a great recipe to add to your dinner recipe book. It’s easy to prepare; you just need to toss all the ingredients in the slow cooker and let it do all the work.

But besides its flavors, it’s incredibly nutritious.

Each serving gives you 36 grams of protein, thus promising a filling and comforting meal for all your loved ones.

Ingredients and Substitutes

Chicken breasts, skinless and boneless (4 medium) – You can also use chicken thighs for a richer flavor, or use shredded rotisserie chicken if you want something quick. For a plant-based option, you can use silken tofu.

Carrots, peeled and diced (2 large) – Swap with parsnips or sweet potatoes.

Celery, diced (2 sticks) – Replace with fennel, dried celery, or zucchini.

Garlic, minced (6 cloves) – You can also use garlic powder or paste.

Chicken broth (4 cups) – Substitute with more vegetable broth if you want a plant-based version. 

Vegetable broth (4 cups)

Onion powder (1 tsp) – Swap with ½ cup of finely chopped fresh onion or shallots.

Dried basil (1 tbsp) – Fresh basil leaves work just as well.

Italian seasoning (1 tbsp) – You can create your own homemade by mixing in equal parts dried oregano, thyme, and rosemary.

Bay leaves (4)

Orzo, uncooked (1 cup) – Use any pasta of your choice, like ditalini, or if you want a gluten-free alternative, use rice.

Lemon, juiced (1) – Lime juice offers a tangy alternative.

Fresh parsley, chopped (1 handful) – Swap with fresh cilantro, dill, or even scallions.

Salt and black pepper, to taste

How to Make Crockpot Lemon Chicken Orzo Soup

Step 1. Place the chicken breasts into the crockpot.

Step 2. Add the carrots and celery.

Step 3.  Now add the onion powder, dried basil, Italian seasoning, and bay leaves.

Step 4. Pour in the vegetable and chicken broth.

Step 5. Place the crockpot on low and cook the chicken for 6-8 hours or on high for 3-4 hours. When you have only 30 minutes left, remove the chicken and the bay leaves from the crockpot.

Step 6. Shred the chicken using 2 forks or by placing it in a food processor.

Step 7. Add the lemon juice.

Step 8. Add the orzo.

Step 9. Add the fresh parsley.

Step 10. Add the chicken back into the crockpot and turn the heat to high. Cook for another 30 minutes, making sure you stir every 10 minutes to avoid it from sticking to the bottom.

Step 11. When the orzo is fully cooked, the soup is ready! Add salt and pepper to taste.

How I Would Modify This Recipe

• Add More Veggies. You can add spinach, kale, or mushrooms to boost the flavor or nutrition profile.
• Make it Creamy. If you want a richer flavor, try adding a splash of heavy cream or half-and-half.
• Spice it Up. For those who love a little heat, add a pinch of red pepper flakes or a dash of hot sauce.
• Go Gluten–Free. Replace the orzo with rice or a gluten-free pasta.

My Storage Tips

Make sure you allow the soup to cool completely before you place it in an airtight container. Keep it in the fridge for up to 4 days.

Keep in mind that the orzo will continue to absorb the liquid, making the soup thicker. So, when you want to reheat it, add a splash of broth or water to modify its consistency.

You can cook it on the stove or in the microwave.

More Soup Recipes

• Creamy Marry Me Chicken Soup
• Creamy Chicken Pasta Soup
• High Protein Cottage Cheese Tomato Soup