Easy crockpot lemon chicken soup with orzo, asaparagus, carrots, and more!
Servings 6servigns
Prep Time 15 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs15 minutesmins
Equipment
Slow Cooker
Ingredients
1smallWhite onion, finely diced
2-3clovesGarlic, minced
2-3wholeCarrots, chopped
1Boneless, skinless chicken breast, 6-8 ounces
115 oz. canCannellini beans, drained
1tspGarlic powder
1tspSalt
1/2tspBlack pepper
2-3Bay leaves
32fl. oz.Chicken stock
3/4cupDry orzo pasta
1tbspFresh lemon Zest
Fresh lemon juice, to taste
1-2cupsChopped, fresh asparagus
1/2cupHeavy cream
Grated parmesan and fresh herbs for garnish
Instructions
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.
After 2 1/12 hours on high the chicken should be 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, on low for 45-60 minutes.
The asparagus and carrots should be 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!