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To make this soup, you need some key ingredients. Here’s what you will need: - 1 cup orzo pasta - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 6 cups vegetable broth - 1 lemon (zested and juiced) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 bay leaf - Salt and pepper to taste - 2 cups fresh spinach or kale, roughly chopped - Fresh parsley, chopped (for garnish) These ingredients create a bright flavor with a hearty texture. The orzo adds a nice bite, while the lemon and garlic give it a fresh twist. You can boost the flavor of your soup with a few extra ingredients. Consider adding: - Cooked chicken for protein - Fresh herbs like dill or basil - Red pepper flakes for heat - A splash of lemon juice right before serving These add-ins can make the soup even more delicious. It’s fun to experiment and find your perfect mix. Fresh produce and herbs make a big difference in your soup. Here are some tips for picking the best: - Look for firm, smooth carrots and celery. They should feel heavy for their size. - Choose garlic that is firm and has no soft spots. - For herbs, select vibrant greens with no brown edges. - When picking lemons, choose ones that feel heavy and have a bright, shiny skin. Using fresh ingredients not only enhances taste but also adds nutrients to your soup. Enjoy the process of selecting quality produce! First, I heat one tablespoon of olive oil in a skillet over medium heat. Next, I add one medium onion, diced. I sauté the onion for about three to four minutes until it turns translucent. Then, I add three cloves of minced garlic. I cook this for one to two minutes until I smell the garlic's lovely aroma. Once done, I transfer this mix to the slow cooker. The onion and garlic add deep flavor to the soup. In the slow cooker, I add the sautéed onion and garlic. Then, I toss in three diced carrots and two diced celery stalks. Next, I pour in six cups of vegetable broth. I also add the zest and juice from one lemon. For herbs, I include one teaspoon each of dried thyme and oregano, along with one bay leaf. I season with salt and pepper to taste. After adding all the ingredients, I give everything a good stir. This mix is the heart of my soup, bursting with fresh flavors. I cover the slow cooker and set it to cook on low for six to eight hours. If I'm short on time, I can also set it to high for three to four hours. Once the cooking time is up, I remove the bay leaf. Now, I stir in one cup of orzo pasta and two cups of chopped spinach or kale. I let it cook for an additional thirty minutes. This final step makes the orzo tender and the greens bright. The soup is now ready to serve hot, garnished with fresh parsley. To enhance the flavor of your soup, focus on seasoning. Use salt and pepper as your base. Fresh herbs like parsley add a bright touch. Consider adding a pinch of red pepper flakes for some heat. Garnishing with parsley right before serving boosts the look and taste. The fresh greens contrast nicely with the soup's warm tones. Consistency is key for a great soup. Orzo will absorb liquid as it cooks. To keep your soup from getting too thick, add extra broth or water before serving. Stir gently to combine everything. If you prefer a creamier texture, you can blend a portion of the soup and mix it back in. This will give you a nice balance. Cooking time is important when using orzo. If you cook on low, it takes about 30 minutes to get tender after adding it. On high, check it after about 20 minutes. Keep an eye on it to avoid overcooking. You want orzo to be soft but still hold its shape. Adjust the time based on your slow cooker’s settings. {{image_2}} You can add protein to the soup for more flavor and nutrition. Chicken is a great choice. Use cooked, shredded chicken for ease. Add it to the slow cooker about 30 minutes before serving. This helps it warm through without drying out. If you prefer a plant-based option, try tofu. Use firm tofu, cut into cubes. Sauté the tofu with onion and garlic to add a nice taste. Then, add it to the slow cooker as well. Feel free to mix in other veggies to change the soup. Zucchini and bell peppers work well. You can also use peas or corn for a touch of sweetness. Just keep the total amount of veggies around the same. This way, the soup stays balanced. For a heartier feel, add some potatoes. Chop them small and add them early in the cooking. If you want a gluten-free version, try rice or quinoa instead of orzo. Both grains absorb flavors well. For a whole wheat option, look for whole wheat orzo at the store. Whole wheat orzo adds fiber and a nutty taste, making the soup even richer. Be sure to adjust the cooking time since different grains cook at different rates. Always check for doneness before serving. To keep your soup fresh, let it cool first. Use an airtight container. Store it in the fridge. The soup will stay good for 3-4 days. Make sure to label your container with the date. This helps you track freshness. When you want to eat leftovers, reheat the soup on the stove. Pour it into a pot and warm it over medium heat. Stir it often to heat evenly. You can also use the microwave. Place the soup in a safe bowl and cover it. Heat for about 2-3 minutes, stirring halfway through. Check that it’s hot all the way through before serving. To freeze the soup, first let it cool down completely. Use freezer-safe bags or containers. Leave some space at the top for expansion. Label with the date and type of soup. It can last up to 3 months in the freezer. To eat, thaw overnight in the fridge. Reheat on the stove or microwave for a quick meal. To make this soup vegetarian, just use vegetable broth. You can skip any meat additions. The vegetables and orzo give it a full flavor. You still get that zesty taste from the lemon and garlic. Yes, you can use different types of pasta. Small shapes like ditalini or small shells work well. Just adjust the cooking time if needed. Cook them until tender, but not mushy. Store leftovers in an airtight container. Let the soup cool to room temperature first. You can keep it in the fridge for up to 3 days. For longer storage, use the freezer. It takes about 30 minutes for orzo to cook in a slow cooker. Add it in the last half hour of cooking. This way, it stays firm and doesn’t turn mushy. Yes, you can make this soup ahead of time. Just follow the recipe and store it. Reheat it when you are ready to serve. The flavors will deepen overnight, making it even tastier. This article covered how to make Slow Cooker Lemon Garlic Orzo Soup. We explored essential and optional ingredients, tips for choosing fresh produce, and detailed instructions for cooking. I shared tips on flavor, consistency, and variations for proteins and pasta. Lastly, we discussed how to store leftovers and reheating methods. In summary, this soup is easy and versatile. You can adjust it to fit your taste and dietary needs. Enjoy your cooking journey and the delicious results!

Slow Cooker Lemon Garlic Orzo Soup

Warm up your kitchen with this delicious Slow Cooker Lemon Garlic Orzo Soup! This easy recipe combines the bright flavors of lemon and garlic with healthy veggies and orzo pasta, creating a comforting meal perfect for any day. Discover step-by-step instructions to make this flavorful soup that simmers to perfection while you go about your day. Click through for the full recipe and start cooking your new favorite dish today!
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Ingredients
  

1 cup orzo pasta

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

6 cups vegetable broth

1 lemon (zested and juiced)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

2 cups fresh spinach or kale, roughly chopped

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

    Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

      Transfer the sautéed onion and garlic mixture to the slow cooker.

        Add the diced carrots, celery, vegetable broth, lemon zest, lemon juice, dried thyme, dried oregano, bay leaf, salt, and pepper to the slow cooker. Stir to combine.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours.

            After the cooking time, remove the bay leaf and stir in the orzo and chopped spinach or kale.

              Let the soup cook for an additional 30 minutes until the orzo is tender.

                Adjust seasoning if necessary, and serve hot, garnished with freshly chopped parsley.

                  Prep Time: 15 mins | Total Time: 7 hrs | Servings: 6