Slow Cooker Lemon Chicken Orzo Soup

Similar to a chicken noodle soup this is hearty and comforting, perfect for a chilly night! You might also like this Loaded Baked Potato Soup, Ham and Bean Soup, or Creamy Chicken Enchilada Soup. Find all of my other Soup Recipes here for more inspiration.

Highlights of The Crockpot Soup

• Tender Chicken: Chicken breasts or thighs simmer gently in the slow cooker, becoming perfectly tender and easy to shred. Use leftover rotisserie chicken or shredded roasted chicken as a shortcut.
• Creamy & Comforting: A rich, creamy broth made with a combination of chicken stock and heavy cream gives the soup a smooth texture and comforting flavor. Fresh lemon juice and zest brighten up the dish, adding a refreshing citrusy kick that perfectly balances the creaminess.
• Healthy Veggies: Carrots, asparagus, and onions provide added texture and flavor, making this soup both nutritious and hearty. Along with the addition of canned beans for extra protein.
• Minimal Prep: Simply toss everything into the slow cooker in the morning, and let it cook all day. Perfect for busy schedules!
• Freezer-Friendly: This soup freezes well, making it great for meal prep or saving leftovers for another day.

Slow Cooker Lemon Chicken Orzo Soup

This soup is packed with protein from the chicken and beans, loaded with fresh carrots and asparagus, and full of flavor from the aromatic onions, garlic, and bay leaves. Serve with a simple Chopped Lettuce Salad or Kale Salad along with some crusty bread for a balanced meal.

I like to top my soup with a sprinkle of grated Romano cheese or fresh grated parmesan cheese and some fresh thyme or oregano. An extra squeeze of lemon and some fresh cracked black pepper finishes off the soup!

Ingredient List & Substitutions

This creamy lemon chicken soup is made with simple ingredients, several you probably already have in your pantry. If an ingredient has a substitution, you’ll find it below:

• Onion: red onion, white onion, or yellow onion can work in the recipe, omit onion if you prefer. Shallots are also a good option.
• Garlic: use as much garlic as you want! I like fresh garlic minced fine but jarred garlic or garlic paste will also work if needed.
• Broth: any broth or stock of choice can used. Beef broth, chicken broth, vegetable broth, or use homemade stock or bone broth. In a pinch use water and chicken bouillon powder.
• Carrots: fresh whole carrots or baby carrots can be used for this recipe.
• Asparagus: fresh asparagus is my only recommendation here do not use frozen asparagus as it will get too mushy.
• Beans: any type of canned white bean will work, such as great northern beans or cannellini beans.
• Orzo: this is a small rice shaped pasta, other types of pasta such as Pastina, Ditalini, or Acini De Pepe.
• Chicken: use boneless skinless chicken thighs, boneless skinless chicken breasts, or chicken tenders. Try to grab chicken breasts that are the same size so they cook evenly.
• Seasoning: kosher salt, black pepper, garlic powder, and lay leaves are all used to add flavor to this soup. Other seasonings like paprika, onion powder, and Italian seasoning also work.
• Fresh lemons: you’ll need the juice and zest of a fresh lemon – fresh juice is much better than bottled juice. Add as much as desired.
• Heavy cream: heavy whipping cream, whole milk, 2% milk, or a non-dairy milk will all work to add a touch of creaminess to this soup.

How to make this Lemon Orzo Soup

Let’s talk a little about how to make this Slow Cooker Lemon Chicken Orzo Soup (The printable instructions are in the recipe card below.)

Quick overview:

• In a crockpot combine everything except the cream, lemon, and asparagus.
• Cook on high for 2 1/2 hours or until the chicken is cooked through.
• Remove chicken, shred, and add back into the slow cooker.
• Add in asparagus and lemon, cook for 20 more minutes on high. Stir in cream.
• Enjoy with warm bread.

1. In the base of a crockpot combine onion, garlic, carrots, beans, dry orzo, chicken, salt, pepper, garlic powder, bay leaves, and chicken stock. Stir to combine. Cover and let cook on high for 2 1/2 hours or on low for 4 hours.

2. Once the chicken is cooked through. Remove from the crockpot, shred, and return to the pot. Add in the asparagus, lemon juice, and lemon zest. Cover and let cook on high for another 20-30 minutes.

3. The asparagus and carrots should be fork tender. Add in the heavy cream, stir to combine. Adjust seasoning as needed. Remove bay leaves. Serve immediately with warm bread, garnish with parmesan cheese and fresh herbs!

Tools I Use For This Chicken Soup

This slow cooker recipe uses just a few tools, but these are my go-to staples that I recommend in most of my soup and chili recipes. If you’re not sure where to begin with kitchen staples, these are a few good ones to start with!

• Pairing knife: I love these boxwood kitchen knives by Pallares Solsona, the carbon steel stays sharp for a while and I just love the look and design.
• Crock pot – A classic, versatile kitchen appliance! This is a smaller crockpot, perfect for 1 or 2 people. I like this one because it’s neutral and compact.

Tips For Perfect Soup

• Don’t overfill the crock pot, make sure there is room to add in the additional ingredients.
• Add in asparagus once the chicken and carrots are cooked through so it doesn’t over cook.
• If your soup is too thick after cooking thin with a little more stock or cream to thin it out.
• Stir often so the orzo doesn’t stick to the bottom of the pan.