Slow Cooker Lemon Orzo Chicken Soup

• Meat

  • 2 Chicken breasts, large bone-in skin-on

• Produce

  • 2 Bay leaves, medium
  • 1 lb Carrots
  • 4 medium stalks Celery
  • 3 cloves Garlic
  • 1 Lemon, zest of medium size
  • 1 Lemon, Juice of medium size
  • 1/2 Onion, medium
  • 2 tbsp Rosemary
  • 2 tbsp Thyme, fresh leaves

• Canned Goods

  • 8 cups Chicken stock

• Pasta & Grains

  • 1 cup Orzo pasta

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt
  • 1 tsp Turmeric

Found on thecafesucrefarine.com

Description

Ingredients

• Ingredients for the soup:
• 8 cups chicken stock
• 2 large bone-in, skin-on chicken breasts
• 3 cloves garlic, finely minced
• ½ medium onion, finely diced
• 1 pound carrots, peeled,and thinly sliced
• 4 medium stalks celery, diced small
• 2 tablespoons rosemary
• 2 medium bay leaves
• 1 teaspoon turmeric
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon freshly ground black pepper
• Ingredients for finishing:
• 1 cup uncooked orzo pasta
• finely grated zest of one medium size lemon
• Juice of 1 medium size lemon
• 2 tablespoons fresh thyme leaves

Directions

• Combine all soup ingredients (1st 11 ingredients) in the bowl of a slow cooker. Cook on medium for 6-8 hours or until chicken and carrots are super tender or on high for 3-4 hours.
• Remove chicken breasts and allow them to cool.
• While chicken is cooling, add pasta to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta is tender.
• Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.
• Serve and enjoy. Soup stores well for 3-4 days in airtight containers in refrigerator. Reheat on stovetop or in the microwave.