Crockpot Chicken Lemon Soup

Steps

1. 1

   Place a large skillet over medium-high heat. Add the olive oil and heat until it shimmers.

2. 2

   Add the diced carrots, chopped onion, chopped celery, and minced garlic to the skillet. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant. Do not skip this sauté, as it develops the soup's flavor.

   Start 5-minute timer
3. 3

   Transfer the sautéed vegetables to the crockpot.

4. 4

   Add the salt, black pepper, dried parsley, dried thyme, bay leaves, chicken breasts, and chicken broth to the crockpot. Stir gently to distribute the seasonings and submerge the chicken in the broth.

5. 5

   Cover the crockpot and cook on low for 8 hours or on high for 4–5 hours, until the chicken is fully cooked and tender enough to shred.

   Start 8-hour timer
6. 6

   When the soup is nearly finished, bring a separate pot of water to a boil. Add the dry orzo pasta, lower the heat, and cook according to the package directions, usually 10–12 minutes, until tender.

   Start 12-minute timer
7. 7

   When the slow-cooker soup is cooked, remove the chicken breasts and place them on a plate or cutting board. Remove and discard the bay leaves.

8. 8

   Shred the chicken thoroughly with two forks, pulling it into bite-size pieces.

9. 9

   Return the shredded chicken to the crockpot.

10. 10

    Drain the cooked orzo and add it to the crockpot.

11. 11

    Squeeze the juice from both lemons into the soup, taking care to catch any seeds. Stir well to combine, then taste and adjust seasoning if needed.

12. 12

    Ladle the hot soup into six bowls and serve immediately.