Lemony Chicken & Orzo Soup

Let's Cook

1. Step 1.

   Place the chicken breast, halved carrots, quartered onion, and halved lemon in a 5- to 6-quart slow cooker. Tie the dill and parsley sprigs together with kitchen string and nestle among the chicken and vegetables. Add the chicken broth and 2 cups water. Cover and cook until the chicken is cooked through and easily shreds, 7 to 8 hours on low or 4 to 5 hours on high.

2. Step 2.

   Thirty minutes before serving, transfer the chicken to a bowl and the carrots and onion to a cutting board. Discard the lemon and herb bundle. If desired, strain the cooking liquid through a fine-mesh sieve and return it to the slow cooker.

3. Step 3.

   Cut the celery into ¼-inch pieces and add to the slow cooker along with the orzo. Cover and cook on high until the orzo is tender, 20 to 25 minutes.

4. Step 4.

   While the orzo cooks, cut the cooked carrots into rounds and cut the onion into ¼-inch pieces. Shred the chicken into large pieces, discarding the bones.

5. Step 5.

   Just before serving, return the shredded chicken, carrot rounds, and onion pieces to the slow cooker along with the sliced snap peas. Cook for 3 minutes. Serve with extra dill if desired.