Lemony Chicken and Spinach Orzo Soup
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A super easy homemade apple cider drink made in a crock-pot that will nourish your soul with seasonal flavors like cinnamon, nutmeg, apples, and oranges along with fresh, seasonal ingredients, and warm your spirits.

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It’s so incredibly easy to make, thanks to the crock-pot method – so you essentially prep the ingredients, dump them in the crock pot, and wait (the hardest part). When you make this recipe, it will suddenly fill your home with warm scents that instantly bring comfort and relaxation. I wish I could make something permanent that smelt like homemade apple cider cooking all day. Start a fire and make some of this delicious cider!!

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Apples are in season now, so I am making all things apple. I love everything about them, especially since they offer a big dose of healthy nutrients like potassium, fiber, magnesium, and vitamin C. All of these parts can help your immune system during the winter months where sickness is inevitable. Plus, it’s the perfect excuse to sip on this delicious drink!

Speaking of apples, last fall I made one of my favorite desserts. I’ve made it a few times since and I super encourage you to make it for you and your loved ones. It’s the Spiced Apple Biscuit Cobbler, and it’s to die for. The Apple Pie Truffles are simple to make and the Homemade Apple Crepes with Whipped Cream Topping.

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Lemony Chicken and Spinach Orzo Soup

Warm up with this nourishing lemony chicken spinach orzo soup that’s full of flavor and healthy goodness. Using only whole food ingredients, you’ll fill your belly with nutrients from delicious foods like chicken, carrots, spinach, and herbs. It’s a perfect gluten-free one-pot meal that everyone will love.
SERVINGS :8 people
PREP TIME :10 mins
COOK TIME :25 mins
TOTAL TIME :40 mins
COURSE - dinner, lunch
KEYWORDS - healthy dinner, one-pot meals
DIETARY NEEDS - egg-free, gluten-free, refined oil free, soy-free
INGREDIENTS - butter, carrots, celery, chicken, chicken broth, garlic, onion, orzo, parsley, spinach


  • 3 T unsalted grass-fed butter
  • cups carrots - peeled and diced (about 7 medium sized carrots – I used rainbow carrots)
  • cup celery - diced (about 7 celery stalks)
  • ½ cup onion - diced (about ½ 1 small onion)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon minced garlic
  • 6 cups chicken broth - see note
  • cups cooked chicken - shredded or chopped (see note)
  • cups cooked gluten-free orzo
  • 4 cups fresh spinach
  • 3 tablespoons fresh parsley


  • In a large stockpot, melt 3T unsalted grass-fed butter over medium heat. Add carrots, celery, onion, salt, and pepper into pot.
  • Sauté until vegetables are tender, about 12-15 minutes.
  • Add in garlic and cook for 1-2 minutes.
  • To the pot, add chicken broth, chicken, orzo, and lemon juice.
  • Turn heat to medium-low and let slow-simmer for 15 minutes.
  • Lastly, add the spinach and parsley. Let spinach wilt down, about 5 minutes, then serve.


  • I made my own homemade chicken broth. However, to save time, I recommend Bonafide chicken broth that has whole-food ingredients and nothing artificial (It’s found in the freezer section of Whole Foods stores and most Publix stores.
  • There are a variety of ways to use chicken. I prefer chicken thighs or meat from a boiled, whole chicken (I boiled a whole chicken, used the chicken meat for the soup – froze the rest – and used the bones and cartilage to make my broth). For a quicker method, you can cook chicken thighs on the stovetop or even boil them in water until done.
  • I prefer shredded chicken in this soup but chopped or cut up pieces work great as well.
DID YOU MAKE THIS RECIPE?Comment below If you post one of my recipes on social, kindly tag @whiskinwellness and use #whiskinwellness so I can see your work
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