Lemon Chicken Orzo Slow-cooker Soup - Serves 8-10

 Lemon Chicken Orzo Slow-cooker Soup - makes 8-10 lunches

Adapted from Cafe Sucre Farine

Initial Ingredients:

• 8 cups chicken stock
  
• 2 large bone-in, skin-on chicken breasts (or regular breasts/thighs are fine)
• 3 cloves garlic, finely minced
• ½ medium onion, finely diced
• 3-4 large carrots, peeled, and thinly sliced
• 4 medium stalks celery, diced small
  
• 2 tbsp finely chopped fresh rosemary
• 2 medium bay leaves
• 1 teaspoon turmeric
• 1 teaspoon kosher salt, more to taste
• ½ teaspoon freshly ground black pepper

Finishing Ingredients:

• 1 cup uncooked orzo pasta
• Finely grated zest of one medium size lemon
• Juice of lemon above
• 2 tablespoons fresh thyme leaves, or 1 tsp dried

Directions:

1. Combine all soup ingredients (first 11 ingredients) in the bowl of a slow cooker. Cook on medium for 6-8 hours or on high for 3-4 hours (our cooker 6 hrs low or 3 high), or until chicken and carrots are super tender.
2. Remove chicken breasts and allow them to cool. When cooled, remove the skin and separate the meat from the bones. Dice the chicken into bite-size pieces.
3. While chicken is cooling, add dried orzo to soup and increase heat level to high (if it's not already). Cook for 20-25 minutes more or until pasta is tender.
4. Add lemon zest, lemon juice, thyme and diced chicken. Stir to combine. Taste and add salt if needed.
5. Serve and enjoy. Soup stores well for 3-4 days in airtight containers in refrigerator. Reheat on stovetop or in the microwave.