Description
Crockpot Lemon Chicken Soup with Orzo and Spinach is a cozy, creamy, and citrusy one-pot meal made with tender chicken, orzo pasta, and fresh baby spinach. It’s the ultimate comfort soup for busy weeknights or chilly weekends.
Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 celery stalks, finely chopped
• 2 carrots, peeled and chopped
• 1/2 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon Italian seasoning
• 2 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy cream (33% fat or higher)
• 3/4 cup uncooked orzo pasta
• 2 cups cooked rotisserie chicken, shredded
• 2 tablespoons fresh lemon juice (or more to taste)
• 2 cups fresh baby spinach (packed)
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
Instructions
1. In a soup pot, melt butter and olive oil over medium-high heat. Sauté celery, carrots, and onion for 8 minutes, until softened and lightly golden.
2. Stir in minced garlic, Italian seasoning, and flour. Cook for 1 minute, stirring constantly.
3. Gradually pour in chicken broth while whisking until the flour dissolves completely.
4. Add heavy cream and orzo. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring often.
5. Stir in shredded chicken, lemon juice, spinach, and parsley. Simmer for another 3–5 minutes until spinach is wilted and everything is heated through.
6. Season to taste with salt and pepper. Add extra lemon juice if desired.
7. Serve hot with crusty bread or a fresh salad.
Notes
– For best results, use full-fat cream. Lower-fat options may curdle with lemon juice.
– If storing for later, cook orzo separately and add when reheating to prevent sogginess.
– Coconut milk can be used for a dairy-free option, but it will slightly alter the flavor.
– Soup thickens as it sits — thin with broth or hot water when reheating.
– Not ideal for freezing with orzo; freeze base separately if needed.
- Prep Time: 15
- Cook Time: 40
- Method: Crockpot
- Cuisine: American