Slow Cooker Greek Lemon Chicken Soup cover

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Slow Cooker Greek Lemon Chicken Soup

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Ingredients

Warning0 allergens identified

Slow Cooker Greek Lemon Chicken Soup

1 lb boneless skinless chicken breast

1 yellow onionchopped

1 large stalk celerychopped

1 clove garlicminced

4 cups chicken stockhomemade or low sodium

2 cups water or sub with more chicken stock

½ cup white rice or orzo pasta (uncooked) do not use instant rice

¼ cup fresh lemon juice

2 eggs

saltTo Taste

Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock and water in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low, adding the rice or orzo during the last hour or so of cooking time to prevent overcooking.

When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks or shred, and place back in the slow cooker.

Place the eggs in a medium bowl and beat lightly, then whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly.

After all the stock has been added, add the egg-lemon mixture to the soup in the slow cooker and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

Nutrition

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Tips & Tricks (5)

Temper Your Eggs Properly 🥚
Slowly whisk hot broth into beaten eggs before adding to the soup to prevent scrambling and create a silky, creamy texture that defines authentic avgolemono.
Use Fresh Lemon Juice Strategically 🍋
Reserve half your lemon juice to add after cooking—this preserves the bright, fresh citrus flavor that can diminish during the long slow cook, then brighten the finished soup.
Toast Your Rice or Orzo First 🍚
Lightly toast the rice or pasta in a dry skillet for 2-3 minutes before adding to the slow cooker to enhance its nutty flavor and prevent mushiness.
Add Chicken Stock Over Water 🍗
Use quality chicken stock instead of plain water as your primary liquid—it builds a richer, more authentic Greek flavor foundation that elevates the entire soup.
Shred Chicken at Peak Tenderness ✨
Remove chicken when just cooked through (internal temperature 165°F) rather than cooking it longer; this ensures tender, moist shreds that won't become stringy or dry during the remaining cooking time.