Lemon Chicken Orzo Soup Recipe

Amber Bracegirdle | Bluebonnet Baker

Lemon Chicken Orzo Soup is excellent comfort food. Feeling under the weather? This is your cure-all.

Lemon Chicken Orzo Soup Photo

I love letting my slow cooker make dinner for us. Especially on a busy days or days I don’t really want to spend hours in the kitchen. I also love the slow cooker because its essentially a one-pot meal which means very little clean up!

The day I made this Lemon Chicken Orzo Soup, it was unseasonably cold in Florida. It was 30 degrees, which means to us Floridians, we have no idea what to do. Frost was visible on the windshield and our winter garden was pretty much non-existent after a few days of cold winter weather. I knew I wanted to make a hearty soup that would warm our souls and cut the chill out of the air.

Lemon Chicken Orzo Soup Picture

I always try to utilize ingredients I have on hand before heading out to buy more stuff from the store. This recipe for lemon chicken orzo soup is a perfect example of using up what I have on hand! I only used 2 boneless chicken breast that I had thawed from the freezer, fresh vegetables from the pantry, and chicken broth, orzo, and spices from the pantry!

Before I left for work I through the contents of the soup into a slower cooker and let it work its magic while I was working to pay the bills! To make the morning slow cooker prep go quicker you can always prep your veggies the night before and store them in a container in the refrigerator the night before.

Lemon Chicken Orzo Soup Image

I love making slow cooker recipes before work. Nothing is more satisfying than coming home after a long day at the office to a meal that is just about complete. That is the beauty of the slow cooker. Whether you are cooking a roast or a soup dinner is done with very little time spent preparing it and best of all minimal dishes to clean!

Need more slow cooker inspiration? Try Katie's Eggplant Pasta or Shelly's Crock Pot Pulled Chicken recipe.


Lemon Chicken Orzo Soup Recipe

    80 Servings


  • 2 Boneless Skinless Chicken Breasts
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, smashed
  • 2 Plum Tomatoes, diced
  • 64 ounces Chicken Broth, (2 boxes)
  • 1/8 teaspoon Black Pepper
  • 1/4 cup Fresh Parsley, chopped
  • 3 tablespoons Dill, chopped
  • 1 Zucchini Squash, shredded
  • 5 Green Onions, sliced
  • 1 cup Orzo Pasta
  • 1 Lemon, zested and juiced


  1. In a slow cooker place chicken breast, chopped celery, garlic, plum tomatoes, black pepper, fresh parsley and dill, lemon zest, and chicken broth.
  2. Cook on high for 5 hours or low for 8 hours.
  3. Add shredded zucchini, green onion, and orzo pasta and cook for one additional hour (on high).
  4. Remove chicken breast from slow cooker and shred.
  5. Place the chicken back in the slow cooker, add in lemon juice, stir, and ladle into bowls! 


  • Soup will take 9 hours if cooked on low.
  • Soup will take 9 hours if cooked on low.
Cooking Method:
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Related Recipes:
One Pot Meal Recipes, Easy Dinner Recipes, Easy Recipes, Simmered Recipes, Slow Cooker Recipes, Dinner Recipes, Chicken Recipes, Lemon Recipes, Soup Recipes, Pasta Recipes, Freezer Meal Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
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Author: Amber Bracegirdle
  • Soup will take 9 hours if cooked on low.

Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 360 minutes
Total Time: 370 minutes

Nutrition Facts

Servings Per Recipe 80

Amount Per Serving
Calories from Fat 0
Calories 9

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 77mg
Total Carbohydrate 1g
  Dietary Fiber 0g
  Sugars 0g
Protein 1g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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