Slow Cooker Lemon Chicken Orzo Soup
Prep time
Cook time
Total time
Serves: Serves 6
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 1 large leek, sliced, rinsed and drained
  • 3 medium carrots, sliced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 lb bone-in, skin-on chicken pieces (thighs and drumsticks yield the most flavor)
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Juice of one lemon
  • ¾ cup uncooked orzo
  • 2 tablespoons chopped fresh dill (see note for substitutions)
  1. Heat the butter in a skillet over medium-high heat and cook the onions until soft and translucent, 5-7 minutes. Add the leek, carrots and garlic and cook for another 4-5 minutes. Transfer to a slow cooker.
  2. Add all remaining ingredient except for the orzo and dill. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Remove the chicken pieces, discard the skin and bones and cut the meat into small pieces. Return the chicken to the slow cooker along with the orzo and dill and cook on HIGH for another 30 minutes or until the orzo is tender. Add salt and pepper to taste.
  3. FOR STOVETOP: Follow the instructions as written except simmer in a stockpot over low heat with the lid on for 90 minutes before shredding the chicken and adding the orzo and dill. Then increase the heat and continue to simmer for another 20-30 minutes or until the orzo is done.
*If you don't like dill (how's that possible?!) you can use fresh parsley or half the amount of fresh rosemary.
*This soup tastes fantastic as leftovers. The orzo will expand and the soup will become thicker, so add a little more chicken broth when reheating.
Recipe by The Daring Gourmet at