Lemon Chicken Orzo Soup (For Crockpot or Instant Pot!)

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Featured in People Magazine! This colorful, healthy lemon chicken orzo soup can be made in either the slow cooker or Instant Pot.

two white bowls of lemon chicken orzo soup with spoons in them and crusty bread on the side

You guys! This recipe comes from our second cookbook, From Freezer to Cooker (2020), and was THE featured recipe in People Magazine in March 2020. We were so surprised and excited!!

Spring comes to mind when we make this soup, because it’s light, fresh, and has pops of green. The fresh lemon juice brings a citrusy dimension that takes the flavor beyond your typical Chicken Noodle Soup. But if lemon isn’t your thing, just leave it out.

Orzo is a fun little pasta shaped like rice that pairs well with the chicken and veggies. Once the orzo is added, eat immediately, as the pasta will suck up the liquid quickly. If rewarming the next day, add more broth as needed.

Ingredients for Lemon Chicken Orzo Soup

The ingredients are simple, fresh, and nutritious! Here’s what you’ll need on hand…

Diced onions
Diced carrots
Garlic cloves
Bay leaves
Dried Italian seasoning
Chicken broth or stock
Boneless, skinless chicken breasts
Baby spinach, roughly chopped
Orzo pasta (sub: Great Northern beans or instant rice)
Juice of 1 lemon
Optional: Shredded Parmesan cheese, for garnish

How to Make It in the Crockpot

Like we mentioned, you can make this either in the slow cooker or in the Instant Pot. Check out how EASY it is in this 1 minute video…

Or, follow along with these step-by-step directions for the Crockpot version…

Step 1: Saute the Veggies

Heat oil in a large skillet over medium-high heat. Saute the onion and carrots until softened, about 4-5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic, bay leaves, and Italian seasoning during the last 30-60 seconds.

sauteed onions, carrots, and garlic in a pan

Step 2: Cook the Chicken in the Slow Cooker

Transfer veggie mixture to the slow cooker. Place the chicken on top and season on all sides with ¼ teaspoon salt and ¼ teaspoon pepper. Then, stir in the broth. Cover and cook on low for 2 ½ – 3 ½ hours or until chicken is cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) Remove the chicken to a cutting board and set aside. Note: Yes, that’s seriously how long you should cook chicken breasts in the slow cooker without drying them out!

chicken broth, chicken breasts, seasoning, veggies, and bay leaves in a slow cooker

Step 3: Cook the Orzo and Shred the Chicken

Turn the heat setting to high. Stir in the orzo, cover quickly, and cook for another 20-30 minutes, just until al dente. (Do not overcook.)

chicken broth, seasoning, onions, and carrots in the crockpot

Meanwhile, shred or chop the chicken into bite-sized pieces.

shredded chicken on a wooden cutting board

Step 4: Add in the Spinach and Lemon

When orzo is done, remove the bay leaves and stir in the chicken, spinach, and fresh lemon juice (squeeze over a strainer or your hand to avoid getting seeds in soup). Taste and season with more salt and pepper, as needed. Serve immediately and top with (optional) shredded Parmesan, if desired.

chicken soup being ladled out of the crockpot

How to Make It in the Instant Pot

The Instant Pot version is even faster, since you can saute the veggies in the same pot that you cook the soup in. This method only take 7 minutes of actual cook time! Watch this video to see how fast it comes together…

Here’s how to make it in the pressure cooker step-by-step…

Step 1: Saute the Veggies

Turn on Saute function and heat the oil. Saute the onion and carrots until softened, about 4-5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic, bay leaves, and Italian seasoning during the last 30- 60 seconds.

sauted carrots and onions in the Instant Pot

Step 2: Cook the Chicken

Stir in the broth. Season the chicken on both sides with ¼ teaspoon of salt and ¼ teaspoon of pepper and add to the pot. Lock and seal the lid. Cook for 6 minutes at high pressure and quick release the pressure when done. (Check to make sure the chicken is done, which means no more pink inside and/or registers 165°F internally.) Remove the chicken to a wooden cutting board.

two chicken breasts and some broth and bay leaves in the Instant Pot

Step 3: Cook the Orzo and Shred the Chicken

Turn on the Saute function. Stir in the orzo and cook it a few minutes less than the package directions call for, just until al dente. (Do not overcook or the pasta and the veggies will get mushy.) Meanwhile, shred or chop the chicken into bite-sized pieces.

chicken broth and sauted onions and carrots in the instant pot

Step 4: Add in the Spinach and Lemon

When orzo is done, press Cancel. Remove the bay leaves and stir in the chicken, spinach, and fresh lemon juice (squeeze over a strainer or your hand to avoid getting seeds in soup). Taste and season with salt and pepper, according to preference. Serve immediately and top with (optional) shredded Parmesan, if desired.

lemon chicken soup being ladled out of the Instant Pot

Want to Double & Freeze a Batch for Later?

This soup works so well in the freezer, if you follow our instructions. In fact, we teach you how to double and freeze your dinner each month in our Double Your Dinner Challenge. One of those challenges featured Lemon Chicken Orzo Soup!

We’ll give you everything you need to make one batch for dinner and freeze one for later at the time time. Downloadable our free PDF that will give you a shopping list, step-by-step instructions, and pre-filled in freezer labels. Then, cook along with us using our video here!

What to Serve with Lemon Chicken Orzo Soup

Serve the soup warm with some shredded or grated fresh Parmesan on top, if you’d like. You may want to try one of these side dishes, as well.

Cheesy Pesto Bread

Strawberry Fields Spinach Salad with Lemon Vinaigrette

Other Soups You May Enjoy

We have a large soup recipe collection. You may want to try a few of our readers’ favorites like:

Whether you’re under the weather or longing for spring weather, you’ll enjoy a bowl of this healthy Lemon Chicken Orzo Soup.

Don’t Forget to Double & Freeze a Batch!

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!