When the chill lingers just right and the day feels like it needs a pause, this slow cooker chicken orzo soup steps in like a warm hug. It’s the kind of meal that doesn’t rush you, letting flavors meld slowly while you get distracted by the little things — like that one email you meant to reply to or the soft hum of the evening settling in.
I remember the last time I made this soup, I was juggling a half-finished book and a curious cat who kept knocking the slow cooker lid. Somewhere between the gentle simmer of broth and the scent of garlic and thyme filling the air, the kitchen became the coziest corner of the day. The tender chicken melted apart with a fork, and the orzo swelled perfectly, soaking up all those savory juices. It’s not a fast recipe, but the slow unfolding makes the eventual first bite feel like a quiet celebration — and I usually don’t even mind that I had to wait.
Why You’ll Love It:
- The slow cooker does most of the work, making it almost effortless to come home to a comforting dinner.
- Orzo adds a delicate texture that’s heartier than rice but lighter than traditional pasta — it’s a nice in-between.
- The flavors deepen over hours, but it’s simple — and that’s kind of the point.
- It’s filling without being heavy, so you won’t be stuck on the couch all night.
If you’re new to slow cooker soups, don’t worry — this one’s forgiving. The chicken stays juicy, and the veggies keep their bite even after hours of cooking.
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Slow Cooker Chicken Orzo Soup
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
Description
A comforting and hearty slow cooker chicken orzo soup made with tender chicken, vegetables, and orzo pasta simmered to perfection in a flavorful broth.
Ingredients
1 pound boneless skinless chicken breasts
1 cup orzo pasta
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Instructions
Add the diced carrots, celery, onion, and minced garlic to the slow cooker.
Place the boneless skinless chicken breasts on top of the vegetables in the slow cooker.
Pour the chicken broth over the chicken and vegetables.
Add the dried thyme, dried oregano, black pepper, and salt to the slow cooker.
Cover and cook on low for 4 hours.
Remove the chicken breasts from the slow cooker and place on a cutting board.
Add the orzo pasta to the slow cooker and stir well.
Shred the chicken breasts using two forks and return the shredded chicken to the slow cooker.
Cover and cook on high for an additional 30 minutes, or until the orzo is tender.
Stir in the olive oil, lemon juice, and chopped fresh parsley.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
Kitchen Notes
You really don’t need anything fancy to get this soup going. Just a slow cooker and a bit of patience. When serving, a crusty piece of bread or a simple green salad pairs nicely to round out the meal. Sometimes, I toss in some spinach or kale toward the end if I’m feeling extra green, but I haven’t tested all leafy options here — just a little tip if you want to add a veggie boost. A squeeze of fresh lemon brightens it up at the table, too.
FAQ
Can I use thighs instead of breasts? You can, though thighs might make the broth a bit richer and darker — still delicious, just a bit different in flavor.
What if I want to make this faster? You could cook the chicken separately and add everything together in a pot for a quicker version, but you’ll miss out on that slow, melded flavor.
Is it okay to freeze leftovers? It’s best not to freeze once the orzo is added, since the pasta can get mushy when thawed. Leftovers keep well in the fridge for a few days, though.
Ready to turn your slow cooker on and let this soup do its magic? Save this recipe for a night when you want dinner to wait patiently for you.