Go Back
- 1.5 lbs boneless, skinless chicken thighs - 6 cups low-sodium chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 2 stalks celery, diced - 1 cup uncooked orzo pasta - Juice of 2 large lemons - Zest of 1 lemon - 1 cup heavy cream - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup fresh spinach, roughly chopped In this soup, chicken thighs are the star. They stay tender and juicy while cooking. The broth brings a warm, savory base. Fresh vegetables like onion, garlic, carrots, and celery add flavor and texture. The orzo pasta gives heartiness. The soup gets its brightness from lemon juice and zest. Finally, heavy cream adds creaminess, making every spoonful rich and comforting. - Fresh herbs - Additional vegetables - Lemon garnish You can make this soup your own by adding fresh herbs. Dill or parsley works great. If you want more veggies, toss in some peas or zucchini. A lemon slice on top makes it look pretty and adds a fresh burst of flavor. These add-ins let you play with taste and texture, making the soup feel unique each time. - Rinse and Dry Chicken: Start by rinsing the chicken thighs under cold water. This helps remove any residue. After rinsing, pat them dry with paper towels. Season both sides with salt and pepper. This adds flavor to your soup. - Chop Vegetables: Dice the onion, mince the garlic, slice the carrots, and dice the celery. These vegetables will bring great taste and texture to your soup. Use a sharp knife for easier chopping. - Layering Ingredients: Place the seasoned chicken at the bottom of the slow cooker. On top of the chicken, add the diced onion, minced garlic, sliced carrots, and diced celery. Layering helps the flavors meld as they cook. - Adding Liquid and Seasonings: Pour in the chicken broth, lemon juice, and lemon zest. Add the dried oregano and thyme. Stir gently to mix all ingredients. This step is key for a well-rounded flavor. - Cooking Time on Low vs. High: Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Cooking on low allows deeper flavors. On high, the soup cooks faster but will still taste great. - Shredding the Chicken: Once cooked, remove the chicken thighs. Use two forks to shred the chicken into bite-sized pieces. This adds heartiness back to the soup. - Adding Orzo and Cream: Stir in the uncooked orzo pasta and heavy cream. Let the soup cook on high for an additional 20-30 minutes. The orzo will become tender and add a creamy texture. - Incorporating Spinach: Once the orzo is cooked, stir in the chopped spinach until just wilted. This adds color and nutrients to your soup. Taste and adjust seasoning if necessary. Adjusting Seasonings To make this soup shine, taste as you go. Start with the basic salt and pepper. Add more if needed. You can also play with lemon juice for more zing. If you want a bolder taste, add a pinch of oregano or thyme. Adjust based on your preference. Choosing Quality Ingredients Use fresh vegetables for the best flavor. Organic chicken thighs are ideal. They add rich taste and tenderness. Fresh herbs like dill enhance the dish too. Always select high-quality chicken broth. It forms the soup's base, so don’t skimp here. Using Different Slow Cooker Settings You can cook this soup on low or high. Low heat takes 6-8 hours, while high takes 3-4 hours. Choose low for a deeper flavor. For a quicker meal, go high. Either way, chicken should be tender and easy to shred. Alternative Thickeners If you want a thicker soup, you can use cornstarch. Mix a tablespoon with water, then stir it in. Let it cook for 30 minutes. You can also blend part of the soup to create a creamy texture. Just use an immersion blender. Ideal Pairings and Sides Serve this soup with crusty bread. It’s perfect for dipping. A simple side salad adds freshness. Consider a Greek salad for a nice touch. Add feta cheese for extra flavor. Presentation Ideas Garnish bowls with fresh dill and lemon slices. This adds color and brightness. You can also sprinkle some extra oregano on top. Serve hot for the best experience. Enjoy your creamy, lemony delight! {{image_2}} Gluten-Free Options If you need a gluten-free meal, swap orzo for gluten-free pasta. Rice is also a great choice. Both options keep the soup tasty. Dairy-Free Alternatives For a dairy-free version, use coconut cream instead of heavy cream. This gives a rich flavor. You can also skip the cream entirely for a lighter soup. Adding Spices or Heat Want a bit of kick? Add red pepper flakes or paprika. These spices boost flavor and warmth. You can also try fresh herbs like parsley or basil for a unique twist. Experimenting with Other Proteins You can switch chicken thighs for turkey or even tofu. These options change the taste while keeping it creamy. Feel free to get creative with your protein choice. Using Fresh Vegetables In spring, add fresh peas or asparagus. In summer, try zucchini or corn. These veggies add color and crunch to your soup. Adapting for Different Seasons In fall, think about adding sweet potatoes or squash. In winter, root vegetables like parsnips can add heartiness. Adapting the soup to seasons keeps it fresh and exciting. To store your Slow Cooker Creamy Greek Lemon Chicken Soup, let it cool first. Place the soup in an airtight container. Keep it in the fridge for up to four days. Label the container with the date. This helps track freshness. When ready to eat, simply check for any off smells before reheating. You can freeze this soup for longer storage. First, let the soup cool completely. Use freezer-safe containers or bags for best results. Leave some room at the top, as the soup will expand. It stays fresh in the freezer for about three months. When you are ready to enjoy it again, thaw it in the fridge overnight for best results. Reheat your soup gently to keep it creamy. The best way is on the stove over medium heat. Stir often to prevent sticking. If you prefer using a microwave, heat it in a microwave-safe bowl. Start with one minute, then stir and continue heating in 30-second increments. Always check the soup’s temperature before serving to ensure it is hot throughout. How to Thicken the Soup? You can thicken the soup by adding more orzo or using a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this mix into the soup while it cooks. This will give the soup a nice, creamy texture. Can I Use Chicken Breast Instead of Thighs? Yes, you can use chicken breast. It will still taste great. However, chicken thighs have more fat and stay tender. If you use chicken breast, watch the cooking time to avoid dryness. Can I Prep This Soup the Night Before? Yes, you can prep this soup the night before. Chop your veggies and season the chicken. Store them in the fridge overnight. Just add everything to the slow cooker in the morning. How Long Can I Keep Leftovers in the Fridge? You can keep leftovers for 3 to 4 days in the fridge. Make sure to store it in an airtight container. This way, it stays fresh and safe to eat. Can I Cook This Soup on the Stovetop? Yes, you can cook this soup on the stovetop. Just follow the same steps, but use a pot. Bring it to a simmer, then cook for about 30 minutes until the chicken is done. What Size Slow Cooker Do I Need? A 6-quart slow cooker works best for this recipe. It gives enough room for all the ingredients. If you have a smaller slow cooker, you may need to cut the recipe in half. You can make a delicious chicken soup with easy steps. We covered the key ingredients, from chicken thighs to fresh herbs. I shared tips for perfecting flavors and techniques to enhance your soup. You also learned about variations for different diets and seasonal ingredients. Don't forget proper storage and reheating for leftovers to keep them tasty. This soup is versatile and forgiving, making it ideal for anyone. Enjoy creating your warm, comforting dish!

Slow Cooker Creamy Greek Lemon Chicken Soup

Warm up your meals with this flavorful Slow Cooker Creamy Greek Lemon Chicken Soup. Packed with tender chicken, vibrant vegetables, and a zesty lemon kick, this comforting dish is perfect for chilly days. Discover how easy it is to make with just a few simple steps in your slow cooker. Dive into the creamy goodness and elevate your dinner routine! Click through to explore the complete recipe and bring this delicious soup to your table today.
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

6 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, diced

1 cup uncooked orzo pasta

Juice of 2 large lemons

Zest of 1 lemon

1 cup heavy cream

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup fresh spinach, roughly chopped

Fresh dill and lemon slices for garnish

Instructions
 

Prepare the Ingredients: Start by rinsing the chicken thighs under cold water. Pat dry and season both sides with salt and pepper.

    Set Up the Slow Cooker: Place the chicken at the bottom of the slow cooker. Add the diced onion, minced garlic, sliced carrots, and diced celery on top of the chicken.

      Add Broth and Seasonings: Pour in the chicken broth, lemon juice, lemon zest, oregano, and thyme. Stir to combine all the ingredients well.

        Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easily shred apart with a fork when done.

          Shred the Chicken: Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup.

            Add Orzo and Cream: Stir in the uncooked orzo pasta and heavy cream. Allow the soup to cook on high for an additional 20-30 minutes until the orzo is tender.

              Final Touches: Once the orzo is cooked, stir in the chopped spinach until just wilted. Adjust seasoning with additional salt and pepper if needed.

                Serve: Ladle the soup into bowls. Garnish with fresh dill and lemon slices for a vibrant finish.

                  Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                    - Presentation Tips: Serve this soup hot with a sprinkle of fresh dill on top and a slice of rustic bread on the side for dipping.