Slow Cooker Lemon Orzo Soup
This healthy lemon orzo soup is made right in a slow cooker and is packed with nutritious plant-based ingredients. It's refreshing, nourishing, and easy to prepare with minimal effort.
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What You’ll Need
Ingredients
- 1 medium onion - diced
- 3 ribs celery - chopped
- 3 large carrots - chopped
- 2 tablespoons all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 cups low-sodium vegetable broth - plus more if desired
- ¼ teaspoon Italian seasoning
- 2 (15 ounce) cans chickpeas - rinsed and drained (1 ½ cups chickpeas)
- 1 cup orzo
- 6 cups raw spinach - chopped (optional)
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon fresh chopped parsley
Instructions
- Add onion, celery, carrots, garlic, flour, salt, pepper, vegetable broth, Italian seasoning, and chickpeas to the slow cooker. Slow cook on high for 4 hours (or low for 8 hours).
- When there is 20-25 minutes remaining, add the orzo. Cook orzo on high for 20 to 25 minutes or until tender. If you like a brothier soup, add some more vegetable broth.
- Stir in fresh squeezed lemon juice, fresh parsley, and optional chopped spinach.
- Taste and adjust salt and pepper. Serve hot with crusty bread.
Meal Prep Instructions:
- Place the onion, celery, carrots, all-purpose flour, kosher salt, Italian seasoning, and chickpeas in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days. When ready to cook, dump contents of bag into slow cooker, frozen, add broth, and cook as usual. When there is 20-25 minutes remaining, add the orzo. Cook orzo on high for 20 to 25 minutes or until tender. If you like a brothier soup, add some more vegetable broth.Stir in fresh squeezed lemon juice, fresh parsley, and optional chopped spinach. Taste and adjust salt and pepper. Serve hot with crusty bread.
Freezer Instructions:
- Freeze uncooked: Place the onion, celery, carrots, all-purpose flour, kosher salt, Italian seasoning, and chickpeas in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 5 days. When ready to cook, dump contents of bag into slow cooker, frozen, add broth, and cook as usual. When there is 20-25 minutes remaining, add the orzo. Cook orzo on high for 20 to 25 minutes or until tender. If you like a brothier soup, add some more vegetable broth.Stir in fresh squeezed lemon juice, fresh parsley, and optional chopped spinach. Taste and adjust salt and pepper. Serve hot with crusty bread.
- Freeze cooked: Allow the soup to cool completely. Freeze in individual serving sizes or in mason jars. Freeze for up to 3 months. Defrost in the refrigerator or reheat from frozen in the microwave or on the stovetop until warmed through again.
Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 261mg | Potassium: 433mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8977IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 2mg
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This is one of my favorite soups — t’s better than your traditional soup. Even though it’s been hot where I live, I have been craving this because it’s truly such a great dish!