Simple Crock Pot Meal
As a busy mama of three there is something so comforting in knowing dinner is completely handled by 10 a.m., and that your kids will actually eat it come meal time. If you don’t have a crock pot…get one. We lean more plant based, and still use it once a week.
Lemon everything, please!
I recently ordered a side of lemon orzo soup from one of my favorite restaurants, and quickly became obsessed with the idea of making a heartier chicken version here at home. This soup is perfect for those cold winter nights at home leading up to Christmas.
8 cups chicken stock
2 large chicken breasts
1 pound carrots peeled, and thinly sliced
4 medium stalks celery diced
2 tablespoons rosemary
2 medium bay leaves
1 teaspoon turmeric
1 teaspoon salt more to taste
½ teaspoon freshly ground black pepper
Ingredients for finishing:
2 cups uncooked orzo pasta
finely grated zest of one medium size lemon
Juice of 1 medium size lemon
2 tablespoons fresh thyme leaves
Combine all soup ingredients (11) in the bowl of a slow cooker. Cook on medium for 6-8 hours or on high for 3-4 hours.
Remove chicken breasts and
Add pasta to soup and increase heat level to high (if cooking soup on low). Cook for 20-25 minutes more or until pasta is tender.
Add lemon zest, lemon juice, thyme + diced chicken. Stir to combine.
Serve + enjoy. Soup stores well for 3 days refrigerated.
Next time I would cook the orzo separately if I was planning for leftovers. It cooked perfectly the night of, but the texture was off the next day.