Slow Cooker Greek Lemon Chicken Orzo Soup

If you're anything like me, the idea of a slow cooker dinner is always a win. Toss everything in, go about your day, and come back to a warm, flavorful meal that practically cooks itself. That's exactly what this Slow Cooker Greek Lemon Chicken Orzo Soup does.

It's everything you want in a soup – hearty chicken, tender orzo, and a burst of freshness from lemon and dill. It's light but filling, full of flavor, and the perfect balance of savory and tangy. Plus, it's ready in just a few hours with minimal prep, which means more time to enjoy your day and less time spent in the kitchen. Seriously, this one's a keeper!

Want more cozy soup recipes? Try this Lemon Chicken Artichoke Soup and Slow Cooker Chicken Quinoa Soup with Kale!

The Soup You Didn’t Know You Needed (Until Now)

• Low effort: Pop everything in the slow cooker and let it do the work! This soup practically makes itself with minimal effort from you.
• Make ahead: This soup actually tastes better the next day, so feel free to make it ahead and store it in the fridge for an easy lunch or dinner later in the week.
• Healthy and filling: Packed with lean chicken and orzo, this soup is filling without being too heavy, and the veggies add a fresh, light crunch.
• Customizable: Don't have orzo? Swap in rice, quinoa, or another small pasta. You can even add extra veggies like spinach or zucchini to make it your own.

Ingredients and Substitutions

Here’s what you need to make this Greek Lemon Chicken Orzo Soup. Make sure to check the recipe card for the full recipe!

• Onion and garlic: The savory base for the soup. Go for yellow or white onions for a sweeter flavor, and fresh garlic is always great! However, garlic and onion powder can work in a pinch!
• Carrots: You can use pre-diced carrots to save time or substitute with parsnips for a slightly different flavor.
• Chicken breast: You can also use chicken thighs, legs, drumsticks, or even a whole chicken! If you have leftover turkey, you could also use that, too.
• Chicken Broth: Use low-sodium to control the salt if needed. You can also use chicken stock or chicken bone broth for a richer flavor!
• Orzo pasta: A small, rice-shaped pasta that cooks quickly and soaks up the broth. You could also use another type of small pasta like ditalini for a similar result!
• Fresh lemon juice: Fresh lemon juice is key for the most vibrant flavor. Don't skimp on this!
• Egg Yolks (Optional for Avgolemono version): Used to thicken the broth and add a creamy, silky texture, giving it the traditional Greek Avgolemono twist. If you skip this step, you'll still have a delicious soup!
• Shortcuts: This soup can be made much quicker by using rotisserie chicken or cooked shredded chicken! Just make sure to add the cooked chicken during the last 30 minutes of cooking instead of at the beginning.

Can I make this soup without the orzo?

If you're looking to make this soup gluten-free or prefer to skip the orzo, you can easily leave it out. Instead, you could add another small pasta, pearled couscous, rice, quinoa, chickpeas, or cauliflower rice as a substitute for the orzo.

Just keep in mind that the cooking time may change slightly depending on the substitute you choose. If you're in a rush, you could even skip the pasta entirely and enjoy it as a light broth-based soup with plenty of chicken and veggies.

What other vegetables can I add to this soup?

While the recipe calls for carrots and onions, you can absolutely add other veggies for extra texture and flavor. Consider adding celery, zucchini, or even leafy greens like spinach or kale for a nutritious boost.

Just make sure to chop the vegetables into small pieces so they cook evenly with the rest of the ingredients.

How to Make Slow Cooker Lemon Chicken Soup

This soup is super low-effort but delivers delicious results! Here’s how to make it:

• Prepare the chicken and vegetables: Sauté onions, carrots, and garlic in a skillet. Cook until soft and fragrant, then add the herbs. Pro tip: For extra flavor, add a pinch of red pepper flakes for some heat.
• Add to the crockpot: Transfer the sautéed mix to the slow cooker, along with the chicken, broth, and bay leaves. Let it cook until the chicken is tender.

• Shred the chicken: Once cooked, remove the chicken and shred it. Return it to the slow cooker.
• Cook the orzo: Add orzo to the slow cooker and let it cook until tender. Stir in lemon juice for a bright, tangy finish.

• Finish and serve: Add fresh dill and season with salt and pepper. Serve hot and enjoy! Pro tip: For a creamier version, whisk in a little cream or milk at the end.

Instant Pot and Stovetop Versions

Don’t have a slow cooker? Make this soup in the Instant Pot or on the stovetop instead!

Instant Pot Method:

1. Sauté the vegetables: Turn the Instant Pot to the sauté function. Add the onions, carrots, and garlic. Cook for a few minutes until they start to soften and become fragrant.
2. Add ingredients: Add the herbs, chicken, broth, and bay leaves to the Instant Pot. Give it a good stir to combine.
3. Pressure cook: Seal the Instant Pot and cook on high pressure for about 10 minutes. Once done, let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
4. Shred the chicken: Open the pot, remove the chicken, and shred it. Return the chicken to the pot.
5. Cook the orzo: Add the orzo and lemon juice and stir to combine. Seal the lid again and cook on high pressure for another 2-3 minutes. Once done, release the pressure, stir in fresh dill, and season with salt and pepper.

Stovetop Method:

1. Sauté the vegetables: In a large pot, heat a bit of olive oil over medium heat. Add the onions, carrots, and garlic. Cook for a few minutes until softened.
2. Add ingredients: Stir in the herbs, chicken, broth, and bay leaves. Bring the mixture to a boil.
3. Simmer: Lower the heat and let it simmer for about 25-30 minutes until the chicken is cooked through. Remove the chicken and shred it.
4. Cook the orzo: Add the orzo and lemon juice to the pot. Stir occasionally and let it cook for about 10 minutes until the orzo is tender.
5. Finish and serve: Return the shredded chicken to the pot, add the fresh dill, and adjust the seasoning with salt and pepper before serving.

Ladle Into Bowls and Serve

Here are some different ways to serve this Greek soup:

• Salad: Pair your Greek Lemon Chicken Soup with a crisp Mediterranean Salad, a zesty Chopped Chickpea Greek Salad, or a Healthy Kale Caesar Salad. All bring fresh, vibrant flavors and the perfect crunch to balance the creamy, citrusy soup.
• Bread: Whether you go for soft, pillowy breadsticks or warm, chewy naan, both are made for dipping into that lemony goodness. Pairing them with the soup is a no-brainer for an ultra-satisfying meal.
• Topping: I topped this Greek lemon chicken soup with fresh dill, but you could also grate some parmesan cheese on top or add some chopped fresh parsley.

Storage and Reheating Leftovers

Storing and reheating leftovers is easy! Here’s how to do it:

• Storing: Once the soup has cooled, store it in an airtight container in the refrigerator for up to 3 days. For longer storage,transfer it to a freezer-safe container and freeze for up to 3 months.
• Reheating: To reheat, simply warm it up on the stove over medium heat, adding a splash of chicken broth or water if it's thickened too much. You can also reheat in the microwave, but be sure to stir it every minute to ensure it heats evenly.