Crock Pot Chicken Orzo Vegetable Soup

• 1 medium yellow onion, chopped
• 1 leek, white and light green part only, sliced into half moons
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 carrots, peeled, quartered lengthwise and chopped 
• 3 celery stalks, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. onion powder
• ½ tsp. crushed red pepper flakes
• 2 tsp. salt, divided
• Freshly ground black pepper
• 3 tbsp. minced fresh parsley
• 3 fresh thyme sprigs
• 1 ½ lbs. boneless skinless chicken breast
• 1 - 14.5 oz. can petite diced tomatoes (not drained)
• 8 cups unsalted chicken stock
• 2/3 cup uncooked orzo

Spray a large crockpot with cooking spray.  Toss the onion, leek, bell peppers, carrots and celery together and mix well.  Add the garlic, onion powder, red pepper flakes, and 1 tsp. salt and stir to combine.  Add the parsley and thyme sprigs. 

Season the chicken with 1 tsp. salt and lay on top of the veggies.  Pour the diced tomatoes over the top and then add in the broth.  Season with freshly ground black pepper.

Cook on low for 8 hours.  After 7.5 hours, remove the chicken and shred it using two forks.  Return the chicken to the crockpot and add the orzo.  Continue to cook on low for 30 minutes, or until the orzo is tender.

Serve with grated Parmesan cheese.

Enjoy!