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Creamy Chicken Feta Soup with Orzo in Slow Cooker

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This creamy chicken feta soup with orzo is a comforting dish perfect for chilly days. Packed with flavors and easy to prepare in a slow cooker, it’s a delightful meal that warms both the body and soul.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 cup (150g) diced onion
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 cup (150g) orzo pasta
  • 1 cup (150g) crumbled feta cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 cups (60g) fresh spinach, chopped
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Begin by cutting the chicken breasts into cubes. This should take about 5 minutes.
  2. In a large slow cooker, add the chicken pieces along with the diced onion, garlic, carrots, celery, and red bell pepper. This preparation should not take longer than 10 minutes.
  3. Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is well covered. This should take about 2 minutes.
  4. Sprinkle the dried herbs (oregano, thyme) as well as salt and pepper over the mixture. Stir gently to evenly distribute the spices. This will take about 2 minutes.
  5. Place the lid on the slow cooker and cook the soup on low for 6-8 hours or on high for 3-4 hours. The soup is done when the chicken is tender and easily shreds.
  6. Once the cooking time is up, remove the chicken from the slow cooker and shred it with two forks into small pieces. This should take about 5 minutes. Return the shredded chicken to the slow cooker.
  7. Add the orzo pasta and the cream, and cook the soup for an additional 10-15 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
  8. Before serving, add the lemon juice and chopped spinach. Stir well and let the soup sit for another 5 minutes until the spinach has wilted.
  9. Serve the soup hot and garnish with fresh parsley. This should be done immediately to keep the flavors fresh.

Nutrition

Keywords: A common mistake is cooking the orzo pasta too long. Be sure to add the pasta towards the end of the cooking time to prevent it from becoming mushy. You can also adjust the ratio of broth to cream based on personal taste.

Find it online: https://chefcarrot.com/cremige-hahnchen-feta-suppe-mit-orzo-im-slow-cooker/