Featured Recipe
Zesty Chicken Citrus Soup
By Kate
"
Slow cooked chicken thighs simmered with fresh herbs, onions, carrots, celery, and garlic in a rich broth, finished with lemon juice, zest, and tiny pearls of orzo pasta. Replacing traditional chicken bouillon with mushroom broth powder for depth. Subbing pearl couscous with small orzo for a different texture. Slightly less salt to balance acidity. Simmered low and slow to tender perfection. The lemon wakes the dish, cutting through the richness. Parsley adds freshness at the end, but dill or cilantro works for a twist on final herbaceous pop.
"
Prep:
25 min
Cook:
Total:
Serves:
8 servings
soup
chicken
healthy
slow cooker
citrus
Introduction
Low and slow chicken soups build layers you can smell miles away. No shortcuts here; the chicken’s simmered until you press it and it pulls apart like soft fibers. The broth thickens just right from natural gelatin and veggies, cooking down slowly. Lemon juice at the end? Not just flavor, but it lightens heaviness, wakes the palate, makes the soup sing. Orzo pearls replace couscous for a familiar pasta bite. Mushrooms powder ups umami versus standard chicken bouillon—more earthiness. Herb combo steady but tweakable. Parsley, dill, or cilantro for a final green flourish depending on mood. No pink poultry—always fully cooked but juicy. Watch timing—not all slow cookers behave identical. Flexibility wins. Keep a ladle handy. Lift soup, smell the aroma—the kitchen’s telling you when it’s done.
Ingredients
About the ingredients
Boneless, skinless thighs have more fat than breasts so they stay juicy through low cooking, important for slow cook methods. If pressed for time, breasts can swap but cut cook time by 25%. Mushroom broth powder replaced chicken bouillon here to deepen savory notes without salt overwhelm. Could swap liquid chicken broth for bone broth if you want richer mouthfeel. Orzo instead of pearl couscous means the pasta swells into the broth differently. Orzo cooks faster and adds a tender chew; adjust final cook time carefully. Lemon zest freshly grated adds a citrus burst without bitterness—avoid dried zest powders. Fresh herbs added right before serving keep their green brightness intact. Bay leaves used whole, never ground—they release flavor slowly but become bitter if left too long. Salt carefully measured here due to broth and mushroom powder; always taste and adjust at the end. Garlic quantity moderate so it roasts out during slow cooking and doesn’t turn harsh. Carrots and celery diced smaller for even cooking and better texture. Chili flakes optional for heat; can be omitted for mildness.
Method
Assemble base
- Large 6-quart slow cooker. Add chicken thighs straight from fridge, no need to brown—save time. Pour broth and sprinkle mushroom powder evenly. Toss in diced onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, chili flakes if using, and bay leaves. Push everything down gently but don’t pack too tight. Lid on.
- Set cooker to low. Cook for roughly 6 hours 50 minutes. Watch for broth reducing slightly, veggies soft with bite, chicken tender but still firm — perfect stage. High heat cuts time but risks drying chicken or uneven cooking. Low retains moistness, extracts flavors better.
- Pull out chicken carefully, let cool a bit or handle cautiously. Use two forks, shred against grain for tender, bite-size pieces. Don’t shred in pot—avoids cloudy broth and mush. Return chicken to pot, stir gently into the broth with softened veggies.
- Stir in fresh lemon juice and zest, stir for aroma lift. Add orzo directly; it’ll cook in the residual broth, absorbing flavors. Cover and set cooker on high for 25 minutes. Keep an eye near end— when orzo swells, tender but not mushy, it’s done. Orzo cooks faster than couscous, adjust if needed.
- Discard bay leaves; they’re bitter if left too long. Fold in chopped parsley, dill, or cilantro. Taste broth for seasoning—balance salt or acidity. A splash of olive oil can add silkiness. Ladle out while hot, fresh herb scent upfront, acidity bright on tongue.
Cook low and slow
Shred chicken
Add lemon and orzo
Final touches and serve
Technique Tips
Assembly first—chicken chilled straight into the pot with everything else speeds process and prevents drying from pre-browning. Slow heat extraction of flavors requires patience. Use your senses: veggies soft but not mushy, chicken gives when prodded but not falling apart on its own: perfect. Shredding outside broth to reduce clouding and keep clearer soup. Return shredded back for uniform flavor distribution. Lemon added late to preserve brightness and prevent bitterness. Orzo cooks quickly and thickens broth; watch for swelling and softness to avoid gumminess. Final herb addition best just before serving to preserve vibrancy and aroma. Bay leaves removed promptly—neglecting this makes broth bitter. Salt adjustment last—broth has layers of seasoning from mushroom powder and lemon, use restraint. At serving temperature the soup should steam and aromatics hit first, taste balanced between savory and bright citrus. Good ladle and bowl prep matters here—temp hot, texture velvety with vegetable softness and tender chicken bits throughout.
Chef's Notes
- 💡 Use chicken thighs always—they hold moisture. Breasts? Cook time needs cut. Keep an eye on liquid. Make sure broth doesn’t reduce too much to avoid drying out.
- 💡 For broth, mushroom powder really boosts flavors. So if not available? Use low-sodium chicken bouillon, but less this time. Broth choice dictates taste. Options matter.
- 💡 Watch orzo closely as it cooks. It swells quickly. You want al dente. Not mushy; nobody likes that. Adjust timing—every slow cooker behaves differently. Test often.
- 💡 Parsley, dill, or cilantro? Use what you have. Fresh is key. Dried herbs lose their brightness. But if on hand, add at the end for killer flavor.
- 💡 Remember bay leaves? Whole only. Remove them before serving. Don’t skip this. Bitter flavors linger. Final taste check—might need to balance with salt or splash of lemon.
Kitchen Wisdom
How do I know when chicken is ready?
Chicken should pull apart easily. Busy, watch for tender texture. Test with fork or just feel it gives slightly.
Can I store leftovers?
Yes, store in fridge airtight for up to four days. Or freeze for longer. Reheat gently though—watch the orzo; it can get mushy.
What if I run out of orzo?
Substitute with any small pasta. Looks different—taste remains. Adjust cook time depending on pasta used; check often.
Broth seems too salty?
Add water or more veggies for balance. Retaste throughout cooking. And, adjust seasoning towards end. Flexibility is key.
