Name: Slow Cooker Lemon Chicken Orzo Soup
Prep time: 20 min
Cook time: 6 h 35 min
Total time: 6 h 55 min
Cuisine: American
Ingredients: 1 ½ tablespoons canola oil; 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch chunks; Kosher salt and freshly ground black pepper, to taste; 6 cups chicken stock; 1 medium sweet onion, diced; 3 medium carrots, peeled and sliced; 2 celery ribs, sliced; 3 cloves garlic, minced; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; ½ cup orzo pasta, uncooked; 4 cups baby spinach; 2 tablespoons freshly squeezed lemon juice

Instructions

5 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.

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