SLOW-COOKER LEMON CHICKEN AND ORZO SOUP
Enjoy flavors of the Mediterranean with Slow-Cooker Lemon Chicken and Orzo Soup. Slow-Cooker Lemon Chicken and Orzo Soup is great for the weekend.
Provided by My Food and Family
Categories Soup Recipes
Time 4h45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Place chicken in slow cooker sprayed with cooking spray; top with onions. Add chicken broth, gravy and lemon juice; cover with lid.
- Cook on LOW 4 hours (or on HIGH 2 hours).
- Stir in orzo; cook, covered, on HIGH 30 min.
- Add cream cheese, dill and spinach; stir until cream cheese is completely melted.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 2 g, Protein 12 g
SLOW COOKER LEMON CHICKEN ORZO SOUP
The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!
Provided by Chungah Rhee
Categories entree
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes. Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender. Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste. Serve immediately.
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
COPYCAT LEMON CHICKEN ORZO SOUP
I fell in love with this seasonal soup last summer while it was at that famous fancy sandwich shop, and I was determined to recreate it. It's an easy soup to make and it's been a huge favorite in our house ever since. I make it almost weekly. Don't tell that fancy sandwich shop, but I think this is actually better than theirs! Garnish with fresh lemon slices.
Provided by shannonferger
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes.
- Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.
Nutrition Facts : Calories 204 calories, Carbohydrate 28.8 g, Cholesterol 32.5 mg, Fat 2.4 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 1797.7 mg, Sugar 3.6 g
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
- Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
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- Pour olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the seasonings. Add in the diced onions, carrots and celery, followed by the chicken stock and bay leaf.
- Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
- Remove the chicken and bring to a plate or cutting board to shred the meat. Return the chicken to the slow cooker along with the orzo pasta. Cook for another 20 minutes on high, or until the pasta is tender and cooked to your liking.
- Remove the bay leaf and stir in the spinach, arugula and lemon juice. Once the greens have wilted, turn off the heat. Garnish with fresh parsley and a lemon wedge or slice and serve immediately, enjoy!
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- Combine all of the ingredients except for the spinach, orzo, and Parmesan in a slow cooker. Cook on low for 7-9 hours or on high for 5-6 hours. About 1 hour before the chicken is done, shred the chicken with a fork. Meanwhile, bring a large pot of water to a boil and cook the orzo pasta according to the package directions.
- About 5 minutes before serving, add the spinach and orzo pasta. Wait for the spinach to wilt. Top the soup with a little Parmesan cheese, if using.
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