Slow Cooker Lemon Chicken And Orzo Soup Food
SLOW-COOKER LEMON CHICKEN AND ORZO SOUP
Enjoy flavors of the Mediterranean with Slow-Cooker Lemon Chicken and Orzo Soup. Slow-Cooker Lemon Chicken and Orzo Soup is great for the weekend.
Provided by My Food and Family
Categories Soup Recipes
Time 4h45m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Place chicken in slow cooker sprayed with cooking spray; top with onions. Add chicken broth, gravy and lemon juice; cover with lid.
- Cook on LOW 4 hours (or on HIGH 2 hours).
- Stir in orzo; cook, covered, on HIGH 30 min.
- Add cream cheese, dill and spinach; stir until cream cheese is completely melted.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 2 g, Protein 12 g
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
- Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
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- Pour olive oil into the bottom of your slow cooker. Place the chicken into the bottom and cover with the seasonings. Add in the diced onions, carrots and celery, followed by the chicken stock and bay leaf.
- Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
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