Slow Cooker: Lemon, Dill & Orzo Soup



10 cups fake chicken broth (highly recommended by vegetable broth can be used)

2 cups orzo (see notes)

1 large sweet onion, chopped

1-2 large carrots thinly sliced

2 stalks of celery thinly sliced

Half a package sliced mushrooms broken into pieces (optional)

1 1/2 tblsp fresh oregano

1 1/2 tblsp dried dill

1 tblsp minced garlic

1 1/2 tblsp capers

1 large lemon zested

Salt & pepper to taste


1. Stir broth, orzo, onion, carrots, celery, mushrooms, oregano, dill, garlic, capers and lemon zest into the slow cooker.

2. Squeeze half of the lemon into the slow cooker (add more to taste if needed)

3. Cook on low for five hours or until orzo is tender.


Left Overs:

The longer the orzo is in the broth, the more it ‘drinks it up’. Will work for next day left overs but know it will be thicker. I am going to attempt to make an orzo less batch one day. The picture is of the soup next day, it was much thinner the first day.


Whole wheat orzo can be substituted and should be less soft than regular orzo.

The capers are super important!


Recipe Adapted From The Great American Slow Cooker Book: 500 Easy Recipes for Every Day and Every Size Machine by Bruce Weinstein and Mark Scarbrough


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