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Slow Cooker Chicken Soup with Potatoes and Orzo

A flavorful, easy, and comforting crockpot chicken soup made with potatoes, orzo, and plenty of vegetables. This slow cooker recipe is ideal for busy weekdays and any time you want a hands-off, nourishing meal.

Chicken Soup with Potatoes and Orzo in a crockpot after cooking.

With kids’ after-school activities and long evenings, slow cooker meals have become a staple in my kitchen. A ready-to-serve dinner means less stress on busy days. I regularly turn to slow cooker favorites, and this crockpot chicken soup quickly earned a spot in our weekly rotation. It’s high in protein, full of vegetables, and hearty enough to be a complete meal.

My family especially loves chicken soup, so I created this version to be made entirely in the crockpot. It combines tender shredded chicken, tender potatoes, toothsome orzo and a medley of vegetables in a savory broth. The result is a cozy, nutritious soup that keeps well and reheats beautifully for lunches or leftovers.

Table of Contents

  • What makes this slow cooker chicken soup great:
  • Recipe ingredients
  • Additions/ Substitutions
  • Step by step instructions
  • Expert tips
  • Other crockpot recipes you’ll love:
  • Crockpot Chicken Soup with Potatoes and Orzo Recipe

What makes this slow cooker chicken soup great:

  • Effortless preparation. The slow cooker does the cooking so you can set it and forget it.
  • Family approved. This soup is mild, comforting, and popular with kids and adults alike.
  • Excellent for meal prep. It reheats well and makes generous leftovers for lunches or quick dinners.
  • High in protein. Using bone broth increases protein and depth of flavor; a 50/50 mix of bone and chicken broth works well.
  • Wholesome and soothing. Built from simple ingredients—lean protein, vegetables, and nourishing broth—this soup is satisfying and good for the whole family.

Recipe ingredients

Crockpot chicken potato soup ingredients.
  • Chicken breast – Cooked in the slow cooker and shredded before serving.
  • Salt and pepper – Use salt divided: some during cooking and a bit more to finish.
  • Ground ginger, onion powder, garlic powder, dried oregano, dried thyme, dried rosemary – These dried herbs and spices build a warm, savory base.
  • Nutritional yeast – Optional, but it adds a rich, savory note if you have it on hand.
  • Carrots and celery – Add texture and natural sweetness. Adjust quantities to taste.
  • Potatoes – Cubed for body and comfort; cut into bite-sized pieces so they cook evenly.
  • Bone broth or chicken broth – The soup base; a mix of both adds extra protein and flavor.
  • Frozen peas – Stirred in near the end for color and sweetness.
  • Orzo – Small pasta that gives a noodle-like texture without overwhelming the soup.

Refer to the recipe card below for exact measurements and full cooking times.

Additions/ Substitutions

  • Broth: Use all bone broth for more protein, all chicken broth for lighter flavor, or a 50/50 mix.
  • Peas: Fresh peas can replace frozen; add them in the last 30 minutes of cooking.
  • Pasta: Swap orzo for pearl couscous or another small pasta.
  • Spices: Add ground turmeric for an anti-inflammatory boost and extra color.
  • Vegetables: Increase carrots or celery, or add zucchini or cauliflower in the last 30 minutes.
  • Root swap: Replace potatoes with parsnips for a slightly sweeter note.

Step by step instructions

Chicken and spices in a crockpot.
Step 1

Step 1: Place the chicken breasts in the bottom of the crockpot. Sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper, ground ginger, onion powder, garlic powder, dried oregano, thyme, and rosemary. Optionally add a tablespoon of nutritional yeast for extra savory depth.

Chicken potato soup in crockpot before cooking.
Step 2

Step 2: Add sliced carrots, celery, and cubed potatoes around the chicken. Pour in the bone or chicken broth, cover, and cook on LOW for 8 hours or HIGH for 3–4 hours.

Orzo being added to slow cooker for chicken soup.
Step 3

Step 3: In the last 30 minutes of cooking, stir in the orzo so it cooks through without getting too soft.

Peas added to slow cooker for chicken soup.
Step 4

Step 4: Add the frozen peas after you add the orzo, allowing them to heat through but retain color and texture.

Shredded chicken breast on a plate.
Step 5

Step 5: When the soup is finished, remove the chicken breasts to a plate and shred them with two forks.

A spoon of crockpot chicken vegetable soup being lifted out of a slow cooker.
Step 6

Step 6: Return the shredded chicken to the crockpot, taste and add the remaining salt if needed, then stir and serve hot.

Expert tips

  • For a protein boost and deeper flavor, use bone broth or a 50/50 mix of bone and chicken broth.
  • Cut potatoes into uniform bite-sized cubes so they cook evenly in the slow cooker.
  • Always taste before serving and add the final teaspoon of salt; soups with a lot of liquid often need that finishing touch.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
Chicken orzo soup in a bowl with a spoon in it.

Other crockpot recipes you’ll love:

Slow Cooker Paleo Irish Beef Stew

Slow Cooker Paleo Irish Beef Stew (Gluten free, Whole30)

Honey Garlic Chicken

Honey Garlic Chicken (Slow Cooker / Crockpot)

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili (High Protein)

Hungarian Goulash Beef Stew

Healthy Slow Cooker Hungarian Goulash Beef Stew (Paleo, Gluten-free)

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Crockpot Chicken Soup with Potatoes and Orzo

By: Dominique
Servings: 6
Prep: 5 mins
Cook: 8 hrs (Low) or 3–4 hrs (High)
Total: 8 hrs 5 mins (Low)
Chicken Soup with Potatoes and Orzo in a crockpot after cooking.
A flavorful, easy, and delicious crockpot chicken soup made with potatoes, orzo, and vegetables—perfect for busy days when you want a comforting, hands-off meal.

Equipment

  • 1 crockpot

Ingredients

  • 1 1/2 lbs chicken breast
  • 2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 Tablespoon nutritional yeast (optional)
  • 2–3 large carrots, sliced
  • 1 rib celery, sliced
  • 1 1/2 lbs potatoes, cubed
  • 8 cups bone broth or chicken broth (or 4 cups each)
  • 1 cup frozen peas
  • 1 cup orzo

Instructions

  1. Place the chicken breasts in the bottom of the crockpot. Cover with 1 teaspoon salt, 1/4 teaspoon pepper, ground ginger, onion powder, garlic powder, oregano, thyme, rosemary, and optional nutritional yeast.
  2. Add sliced carrots, cubed potatoes, and sliced celery around the chicken. Pour in the bone or chicken broth.
  3. Cover and cook on LOW for 8 hours or HIGH for 3–4 hours.
  4. During the last 30 minutes of cooking, add the orzo and frozen peas so they cook through but remain tender.
  5. When done, remove and shred the chicken with forks, return it to the pot, add the remaining 1 teaspoon salt to taste, stir, and serve.

Notes

  • For more protein and richer flavor, use bone broth or a 50/50 mix of bone and chicken broth.
  • Cut potatoes into uniform bite-sized pieces so they cook evenly.
  • Always taste and adjust salt at the end; large-volume soups often need extra seasoning.
  • Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

Calories: 392 kcal | Carbs: 46 g | Protein: 43 g | Fat: 4 g | Sodium: 1051 mg (approx.)

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American