Slow Cooker/Instant Pot Lemon Chicken & Orzo Soup

Slow Cooker/Instant Pot Lemon Chicken & Orzo Soup

  • Author: Fit SlowCooker Queen


  • 1 lb chicken breasts or thighs
  • 3/4 cup orzo pasta, uncooked
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • zest & juice of 1 lemon
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 celery stalks, sliced
  • 1 medium carrot, diced
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1 bay leaf
  • 1 lemon, sliced (garnish)
  • 2 tbsp fresh parsley (garnish)


Slow Cooker

  1. Add the chicken, onion, garlic, lemon juice, lemon zest, celery, carrot, salt, pepper, oregano, broth, water, and bay leaf to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours or LOW 4-6.
  2. Remove chicken from the slow cooker and shred. Add the chicken back into the slow cooker along with the orzo pasta and lemon slices.
  3. Cover and cook an additional 15-30 minutes or until the pasta is tender.
  4. Remove bay leaf before serving.

Instant Pot

  1. Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
  2. Add onion, celery, carrot & garlic, and cook for a 2-3 minutes, stirring frequently.
  3. Add the broth, and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Add chicken, lemon juice, lemon zest, salt, pepper, oregano, and water to the Instant Pot. Stir to mix well.
  5. Select pressure cook/manual setting and set time for 10 minutes. Quick-release pressure.
  6. Remove chicken from IP and shred. Add chicken back into the IP along with the orzo and lemon slices. Stir to mix well. Close lid and cook an additional 15-30 minutes on warm or until pasta is tender.
  7. Remove bay leaf before serving.