Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (150 g) orzo pasta
- 4 cups (950 ml) chicken broth
- 1 cup (150 g) diced carrots
- 1 cup (150 g) diced celery
- 1 cup (150 g) diced onion
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp (30 ml) olive oil
- 1 cup (150 g) frozen peas
- 1/4 cup (60 ml) heavy cream (optional)
Instructions
- In a slow cooker, combine chicken breasts, carrots, celery, onion, garlic, thyme, basil, salt, and pepper.
- Pour in chicken broth and stir gently. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken, shred it with two forks, and return to the slow cooker.
- Add orzo and frozen peas, and stir well. Cook for an additional 20 minutes on high, or until orzo is tender.
- If desired, stir in heavy cream before serving.
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preferences!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken soup, orzo soup, comfort food, easy dinner