
On cold evenings I lean on Slow Cooker Chicken Orzo Soup more than almost anything else I cook. The garlic slowly softens against the orzo pasta until the whole pot turns savory and warm. It is the kind of meal I can start before work and mostly forget about until the timer reminds me.
With tender chicken, orzo pasta, and a mix of vegetables, this soup is both nutritious and satisfying. It’s an easy meal that can be prepared in advance and enjoyed throughout the week.
Easy Crockpot Chicken Orzo Soup
This chicken orzo soup features juicy chicken breasts, orzo pasta, carrots, celery, and spinach simmered in a flavorful broth. The recipe takes about 6-8 hours in the slow cooker and serves 6 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Dice the carrots and celery, chop the onion, and mince the garlic.
- Combine in Slow Cooker: In the slow cooker, add the chicken breasts, orzo pasta, diced carrots, celery, onion, garlic, chicken broth, thyme, oregano, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
- Add Spinach: Stir in the chopped spinach and let it wilt for about 5 minutes.
- Finish: If desired, add lemon juice for brightness and garnish with fresh parsley before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 280kcal
- Fat: 5g
- Protein: 25g
- Carbohydrates: 35g
Whenever I make Slow Cooker Chicken Orzo Soup, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.
