Crockpot Chicken Lemon Soup
Easy, comforting crockpot soup with bright lemon and savory herbs. Packing 36 grams of protein per serving, this set-it-and-forget-it meal keeps you full, perfect when you want homemade without the effort!
Servings: 6 bowls
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
Serving: 1 bowl (18 oz) | Calories: 345kcal | Carbohydrates: 30.6g | Protein: 36.5g | Fat: 7.4g | Saturated Fat: 1.3g | Cholesterol: 78mg | Sodium: 610mg | Potassium: 780mg | Fiber: 3.1g | Sugar: 4.2g | Vitamin A: 5420IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2.6mg