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Slow Cooker Lemon Chicken Orzo Soup with Spinach

Slow cooker lemon chicken orzo soup combines tender shredded chicken, soft orzo, and wilted spinach in a bright lemony broth. The slow cooker builds flavor before the pasta and greens are stirred in at the end.
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Prep Time 15 minutes
Cook Time 7 hours 33 minutes
Total Time 7 hours 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups low-sodium chicken broth
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 teaspoon thyme dried
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1.5 pounds chicken breasts boneless, skinless, thawed
  • 1 cup orzo
  • 5 ounces baby spinach
  • 1 lemon zested and juiced

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the broth, onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and chicken to a 6-quart slow cooker.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board and shred it with two forks.
  4. Remove and discard the bay leaf, then set the slow cooker to HIGH.
  5. Stir the orzo into the soup, cover, and cook for 20 to 30 minutes, stirring once halfway through, until the orzo is tender.
  6. Stir the shredded chicken, spinach, lemon zest, and lemon juice into the soup.
  7. Cook uncovered for 2 to 3 minutes, until the spinach is wilted.

Notes

For the best texture, avoid overcooking the orzo. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the orzo may soften. For a gluten-free option, use gluten-free orzo.