Slow Cooker Lemon Chicken Orzo Soup

Ingredients

1 1/2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 medium sweet onion, diced
3 medium carrots, peeled and sliced
2 celery ribs, sliced
3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/2 cup orzo pasta, uncooked
4 cups baby spinach
2 tablespoons freshly squeezed lemon juice

Directions

Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.

Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.

Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.

Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.

Serve immediately.