Ingredients
Equipment
Method
- Add all ingredients to your slow cooker except for the lemon juice, parsley, orzo, and salt & pepper. Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes prior to serving, remove the bay leaves and take the chicken out of the slow cooker. Shred the chicken with 2 forks and then add it back in, along with the lemon juice, parsley, and orzo. Crank the heat up to high. I recommend stirring every 10 minutes or so because the orzo may stick to the bottom of the slow cooker otherwise. Once the orzo is tender, season the soup with salt & pepper as needed and serve.
Notes
- Tip 1: I like to use a combo of chicken broth and vegetable broth to build more flavor, but you could always sub the vegetable broth for more chicken broth if you don’t have any.
- Tip 2: You can also use boneless skinless chicken thighs if you prefer dark meat (I’d use 6 of them in this recipe and keep the cooking time the same).
- Tip 3: If you’re cooking this for the full 8 hours the chicken breasts may dry out a bit – you may want to consider using chicken thighs instead.
- Tip 4: If your chicken breasts are on the larger side and you’re cooking it for 6 hours on low, you may want to use an instant-read meat thermometer to ensure they’re fully cooked.
- Tip 5: Want to make this on the stove? Try my Lemon Chicken Orzo Soup recipe.