This slow cooker lemon chicken soup is everything I crave in a cozy, comforting bowl: rich chicken flavor, bright citrus, tender vegetables, and a creamy texture thanks to orzo or rice. Inspired by Greek avgolemono soup but simplified for the crockpot, it brings together all the hearty, tangy, and satisfying flavors in one dish. Slow Cooker Lemon Chicken Soup (Avgolemono-Style)

Why I’ll Love This Recipe

I love this recipe because it’s effortless but delivers bold flavor. The slow cooker does the heavy lifting while I go about my day. The lemon zest and juice bring a brightness that cuts through the richness of the chicken and broth. Whether I use orzo, rice, or even small pasta, the final result is always hearty and satisfying. Plus, I can make it with pantry staples and easily adjust the ingredients to fit what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb (≈450 g) boneless, skinless chicken breasts (or thighs)

  • 1 medium onion, diced

  • 2 stalks celery, sliced

  • 2 carrots, diced

  • 3–4 cloves garlic, minced

  • 6 cups (≈1.4 L) low‑sodium chicken broth

  • 1 cup water (adjust as needed)

  • 1 cup uncooked orzo (or substitute with rice or small pasta)

  • Juice and zest of 1–2 lemons (≈¼ to ⅓ cup juice)

  • 1‑2 bay leaves

  • 1 teaspoon dried oregano (or dried thyme / Italian seasoning)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  1. I start by adding the chicken, onion, celery, carrots, garlic, broth, water, bay leaves, oregano, salt, and pepper to my slow cooker.

  2. I cook it on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is cooked through and the vegetables are soft.

  3. Then, I take the chicken out, shred it on a plate, and return it to the pot.

  4. I stir in the orzo and lemon juice with zest.

  5. I cover the slow cooker again and cook on HIGH (or continue on LOW) for another 15–30 minutes, until the orzo or rice is tender.

  6. Finally, I remove the bay leaves, adjust seasoning, and garnish with parsley before serving.

Servings and timing

This recipe makes about 5–6 generous servings.

  • Prep Time: 15 minutes

  • Cook Time: 3 hours on HIGH or 5 hours on LOW (plus 15–30 minutes for pasta/rice)

  • Total Time: 3 hours 15 minutes to 5 hours 30 minutes

Variations

  • I sometimes use bone-in chicken thighs for deeper flavor—just be sure to remove the bones before shredding.

  • If I want a lower-carb version, I skip the orzo or replace it with cauliflower rice (added at the end).

  • To boost the lemon flavor, I add extra zest or an extra tablespoon of lemon juice.

  • For a more traditional avgolemono feel, I whisk in a tempered egg near the end, but I make sure not to boil the soup after adding it.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. If I’ve added the orzo directly into the soup, I notice it absorbs more broth over time, so I sometimes cook the orzo separately and add it when serving. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.

FAQs

How do I prevent the orzo from soaking up all the broth?

I cook the orzo separately and add it just before serving. This way, it doesn’t absorb the broth as it sits.

Can I freeze this lemon chicken soup?

Yes, but I prefer freezing it without the orzo. Pasta tends to become mushy after freezing, so I freeze the base and add fresh-cooked orzo when reheating.

Can I use rotisserie chicken instead of raw?

Definitely. I add shredded rotisserie chicken in the last 30 minutes along with the orzo and lemon juice, just to warm it through.

What if the soup becomes too thick?

I simply stir in more broth or water while reheating until it reaches the consistency I like.

Is it possible to make this vegetarian?

Yes, I swap the chicken for canned chickpeas or white beans, use vegetable broth, and skip the bay leaf or replace it with fresh herbs for flavor.

Conclusion

This slow cooker lemon chicken soup is a go-to recipe when I need something soothing, easy, and full of flavor. Whether I’m chasing off a cold or just want a nourishing meal with minimal effort, it always delivers. I love how flexible it is and how it warms me from the inside out with every bright, lemony spoonful.

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Slow Cooker Lemon Chicken Soup (Avgolemono-Style)

Slow Cooker Lemon Chicken Soup (Avgolemono-Style)

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours on HIGH or 5 hours on LOW (plus 15–30 minutes for pasta)
  • Total Time: 3 h 15 min to 5 h 30 min
  • Yield: 5–6 servings
  • Category: Soup
  • Method: Slow Cooker / Crockpot
  • Cuisine: Mediterranean / Greek‑inspired
  • Diet: Low Fat

Description

A comforting, citrus‑bright slow cooker chicken soup with tender chicken, vegetables, and lemon flavor (a crockpot version of avgolemono / lemon chicken soup).


Ingredients

  • 1 lb (≈450 g) boneless, skinless chicken breasts (or thighs)
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, diced
  • 34 cloves garlic, minced
  • 6 cups (≈1.4 L) low‑sodium chicken broth
  • 1 cup water (adjust as needed)
  • 1 cup uncooked orzo (or substitute with rice or small pasta)
  • Juice and zest of 1–2 lemons (≈¼ to ⅓ cup juice)
  • 1‑2 bay leaves
  • 1 teaspoon dried oregano (or dried thyme / Italian seasoning)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken, onion, celery, carrots, garlic, chicken broth, water, bay leaves, oregano, salt, and pepper into the crockpot.
  2. Cook on **LOW** for 4–6 hours or on **HIGH** for 2–3 hours, until the chicken is cooked through and vegetables are tender. :contentReference[oaicite:0]{index=0}
  3. Remove the chicken to a plate; shred or chop it, discarding any bones if used. Return the chicken to the crockpot. :contentReference[oaicite:1]{index=1}
  4. Add the orzo (or rice) and lemon juice (plus lemon zest) into the pot. Stir well. :contentReference[oaicite:2]{index=2}
  5. Cover and cook on HIGH (or continue on LOW) for another 15–30 minutes (or until the pasta/rice is tender). :contentReference[oaicite:3]{index=3}
  6. Remove bay leaves. Taste and adjust salt, pepper, and lemon if needed. Garnish with chopped parsley before serving.

Notes

  • If you expect leftovers, you might cook the orzo/rice separately and add it just before serving—this prevents it from absorbing too much broth over time. :contentReference[oaicite:4]{index=4}
  • Bone‑in chicken (or thighs) can add more flavor; just remove bones before shredding. :contentReference[oaicite:5]{index=5}
  • If the soup becomes too thick (especially after resting), stir in extra broth or water. :contentReference[oaicite:6]{index=6}
  • For more lemon brightness, you can increase the lemon juice (or zest) to taste. :contentReference[oaicite:7]{index=7}
  • Do not boil vigorously after adding the lemon/egg (in classic avgolemono versions) if you choose to adapt toward that style; tempering is sometimes used. :contentReference[oaicite:8]{index=8}

Nutrition

  • Serving Size: ≈1 bowl (about 1/6 of recipe)
  • Calories: ≈250 kcal
  • Sugar: ≈2–4 g
  • Sodium: ≈400–600 mg (depends on broth used)
  • Fat: ≈4–6 g
  • Saturated Fat: ≈1 g
  • Unsaturated Fat: ≈3–4 g
  • Trans Fat: ≈0 g
  • Carbohydrates: ≈25 g
  • Fiber: ≈1–2 g
  • Protein: ≈25–30 g
  • Cholesterol: ≈60–90 mg

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