Crockpot Lemon Chicken Soup
This crockpot lemon chicken soup is the definition of easy comfort food with a fresh, feel-good twist! So we’re starting things off by tossing chicken, veggies, garlic, herbs, and broth into the slow cooker and letting everything simmer until the chicken is tender and the flavors have had time to cozy up together.
Near the end, lemon zest, lemon juice, and orzo go in to brighten up the broth and give the soup that satisfying, hearty texture without weighing it down. It’s wholesome, filling, and the kind of meal that makes you feel taken care of. Perfect for busy days when you want something healthy that still truly satisfies!
If soup is your comfort food love language too, you’re in the right place — I’ve got tons more cozy crockpot soup recipes to explore while you’re here. I think you’ll also love my crockpot chicken noodle soup, crockpot cheeseburger soup, crockpot Thai coconut soup, and crockpot lasagna soup!
Ingredients
Want the printable recipe card to add to your folder at home? It’s at the bottom of this post! In the next few sections, I’m covering extra details like the ingredients selected and their role in the soup, variations, and recipe notes. Don’t skip these sections as they’ll help you to get the best possible results!
-
Boneless skinless chicken thighs or breasts — tender, protein-packed base
-
Carrots, peeled and sliced — sweet pops of color and flavor
-
Celery stalks, sliced — classic soup crunch
-
Garlic, minced — savory depth
-
Salt — seasons the broth
-
Freshly cracked black pepper — gentle warmth
-
Poultry seasoning — cozy herb blend
-
Bay leaves — subtle background flavor
-
Chicken broth — cozy soup base
-
Lemon zest — bright citrus aroma
-
Fresh lemon juice — tangy, fresh finish
-
Uncooked orzo — tiny pasta that makes the soup hearty
-
Fresh parsley — fresh garnish (optional)
How To Make Crockpot Lemon Soup
- Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker.
- Pour in the chicken broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it with two forks.
- Stir in the lemon zest, lemon juice, orzo, and shredded chicken. Turn the slow cooker to HIGH and cook for another 20–30 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Give everything a taste, adjust with more salt and pepper if needed, and serve topped with fresh chopped parsley. Enjoy!
Recipe Notes
Chicken thighs give this soup an extra-rich flavor and stay especially juicy, which is perfect if you’re letting it cook on LOW all day. Breasts work too, but thighs stay a bit more tender.
Add the orzo during the final 30 minutes of cooking, just like the recipe says, so it doesn’t soak up too much broth or turn overly soft.
Lemon is totally customizable here. Adjust both the juice and zest to your taste. If you want a milder citrus flavor, skip the zest and just use the juice for a gentler lemony finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. The orzo will continue to soak up the broth as it sits, so add a splash of chicken broth or water when reheating to loosen it back up.
Reheat the soup on the stovetop over medium heat until warmed through, or microwave in 30-second bursts, stirring halfway, until hot.
This soup also freezes well, but for the best texture, freeze the soup base before adding the orzo. When you’re ready to serve, cook the orzo separately and stir it into the reheated soup to avoid mushy pasta.
Variations
You can swap the orzo for any small pasta like ditalini, stars, or pastina. All work great in this soup! Rice is another option if that’s what you have on hand; just adjust the cooking time since rice takes longer to become tender.
For an extra veggie boost, stir in a couple of handfuls of baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt right into the soup and add more color and nutrients.
If you love that classic Mediterranean lemon-soup vibe, finish bowls with a sprinkle of fresh chopped dill for a bright, herby twist.
Serving Ideas
This lemon chicken soup is perfect on its own, but a few simple sides make it feel even more complete. Serve it with warm crusty bread or soft dinner rolls and a smear of butter for dipping. A simple mixed greens salad with a light vinaigrette adds something fresh on the side, while grilled or roasted asparagus, artichokes, or green beans keep everything veggie-forward and nicely balanced.
Crockpot Lemon Chicken Soup
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 3 large carrots peeled & sliced
- 3 celery stalks sliced
- 4 cloves garlic minced
- 1 teaspoon salt plus more to taste
- 1 teaspoon freshly cracked black pepper plus more to taste
- 1 teaspoon poultry seasoning
- 2 bay leaves
- 6 cups chicken broth
- Zest from ½ lemon
- Juice from 1 lemon
- 1 cup uncooked orzo
- Fresh chopped parsley optional for garnish
Instructions
- Add the chicken, carrots, celery, garlic, salt, pepper, poultry seasoning, and bay leaves to a 6-quart slow cooker. Pour in the chicken broth.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, remove and discard the bay leaves. Take the chicken out and shred it with two forks.
- Stir in the lemon zest, lemon juice, orzo, and shredded chicken. Turn the slow cooker to HIGH and cook for another 20–30 minutes, stirring occasionally so the orzo doesn’t stick to the bottom.
- Give everything a taste, adjust with more salt and pepper if needed, and serve topped with fresh chopped parsley. Enjoy!
If you love a good crockpot soup then I think that this is one that you’ll definitely want to add to your rotation! It’s fresh and vibrant, it somehow works for every season, and it always leaves me feeling nourished and satisfied. When you try it, I’d love to hear your thoughts! You can leave a comment and a star rating below. It really helps me to create more recipes you’ll enjoy making in your own kitchen!
