If you crave an even more prominent lemon flavor in this soup, feel free to add extra lemon juice one tablespoon at a time, to be safe; or, you can even toss in a bit of lemon zest.

Serves 8 to 10


  • 2 1/2 pounds bone-in, skin-on chicken breasts and thighs
  • 3 medium carrots, peeled and finely chopped
  • 1/2 medium, yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. fine sea salt, plus more to taste
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • 1 dried bay leaf
  • 8 cups low-sodium chicken broth
  • 8 ounces orzo pasta, cooked in salted water, according to package directions, until al dente and drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup chopped fresh dill, plus more for serving

    Place the chicken a large slow cooker. Top the chicken with the carrots, onion, garlic, 1 tsp. salt, garlic powder, onion powder, 1/4 tsp. black pepper, parsley, thyme and bay leaf. Pour the chicken broth into the slow cooker and stir to combine. Cover the slow cooker and cook on low for 6 to 8 hours, until the chicken and vegetables are tender but not overcooked.

    When the soup is done cooking, discard the bay leaf and transfer the chicken to a cutting board. Remove and discard the skin, bones and any cartilage from the chicken. Pull the chicken into large chunks and return the pieces to the slow cooker. Stir in the cooked orzo, lemon juice and fresh dill and season to taste with salt and pepper. Cover the slow cooker and cook for 5 to 10 minutes, until the soup is heated through. Serve garnished with more dill.

    From Real Food Slow Cooker Suppers by Samantha Skaggs, Page Street Publishing Co. 2016.

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