Slow Cooker Lemony Chicken Orzo Soup

This recipe was originally created as a make ahead freezer meal. The idea is while prepping, double the ingredients and use one-half for dinner that night and place one-half into a freezer bag for another day. It is a great way to get dinner on the table for yourself and create a meal for the future or to prep and gift to a friend in need. It is always much appreciated! The ingredient amounts shown below are for a single recipe made in the slow cooker. It could easily be converted to prepare on the stovetop or in an Instant Pot.

Tip:: If preparing as a freezer meal, you can substitute 4 teaspoons of Better Than Bouillon Chicken Flavor to the freezer bag then add 4 cups of water on the cooking day rather than chicken stock.

Tip: Boneless, skinless chicken thighs can be substituted if desired.

Prep time: 15 min

Cook time: 4-6 hours

Serves: 4

Ingredients:

1 – 1-1/2 lbs. boneless chicken breasts, or tenders

1 c. chopped celery (2 ribs)

1 c. sliced carrots (2 medium or 12 baby)

1/2 c. diced onion

1 tsp. dried rosemary

1/2 tsp. dried thyme

1 clove garlic, minced

2 small bay leaves

1 qt. low sodium chicken broth

Sea Salt and Freshly Ground Black Pepper, to taste

3/4 cup orzo pasta

1-1/2 tsp. lemon juice (1/4 fresh lemon squeezed) 

2 T. Fresh parsley, chopped

For Serving:

Fresh parsley and Grated Parmesan Cheese, to taste

Hot Crusty French Bread or Rolls

Directions:

1. Place chicken, celery, carrots, onion, rosemary, thyme, garlic, and bay leaves in a 4-quart slow cooker.
2. Add chicken broth. Season with salt and pepper to taste.
3. Cover and cook on low for 4-6 hours or until chicken is cooked through and vegetables are soft.
4. Shred chicken with two forks.
5. Add orzo and lemon juice to the slow cooker.
6. Cover and cook on high for 15-20 minutes or until pasta is cooked al dente.
7. Stir in fresh parsley. Adjust seasonings if desired, remembering that the parmesan will add saltiness to the final product.
8. Ladle into soup bowls and top with additional parsley and parmesan cheese if desired. Serve with hot crusty bread on the side.
9. Enjoy!

Prep-Ahead Slow Cooker Lemony Chicken Orzo Soup

Freezer Bag Instructions

I have included cooking instructions that can be printed and either placed in a snack-size freezer bag and taped to the outside of the gallon bag, or just printed and taped with clear packing tape to the outside of the bag. Either will prevent the ink from bleeding. 

In each one-gallon Ziplock-type freezer bag:

1 – 1-1/2 lbs. boneless chicken breasts, or tenders 

1 c. chopped celery (2 ribs)

1 c. sliced carrots (2 medium or 12 baby)

1/2 c. diced onion

1 tsp. dried rosemary

1/2 tsp. dried thyme

1 clove garlic, minced 

2 small bay leaves

SAVE FOR COOK DAY:

3/4 cup orzo pasta in a small Ziplock-type freezer bag

1-quart low-sodium chicken broth

Sea Salt and Freshly Ground Black Pepper, to taste

1-1/2 tsp. lemon juice (1/4 fresh lemon squeezed) 

2 T. Fresh parsley, chopped

For Serving:

Fresh parsley and Grated Parmesan Cheese, to taste

Hot Crusty French Bread or Rolls

Directions:

1. Add chicken, celery, carrots, onion, rosemary, thyme, garlic, and bay leaves to a one-gallon Ziplock-type freezer bag.  Gently massage the bag to evenly distribute seasonings. 
2. Press out the air and place in freezer (or refrigerator if making next day).
3. Add the orzo to a small Ziplock-type freezer bag and mark on the front of it the name of the recipe it is for. Rubberband or tape it to the quart of chicken broth to ensure that it is not used for something else.

To Cook and Serve:

1. Thaw the chicken bag in the refrigerator overnight.
2. Place bag of chicken and 1 quart of chicken broth in 4 qt. slow cooker.
3. Season with salt and pepper to taste.
4. Cover and cook on low for 4-6 hours or until chicken is cooked through and vegetables are soft.
5. Shred chicken with two forks. 
6. Add orzo and lemon juice to the slow cooker.
7. Cover and cook on high 15-20 minutes or until pasta is cooked al dente.
8. Stir in fresh parsley. Adjust seasonings if desired, remembering that the parmesan will add saltiness to the final product.
9. Ladle into soup bowls and top with additional parsley and parmesan cheese if desired. Serve with hot crusty bread on the side.
10. Enjoy!