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Slow Cooker Greek Lemon Chicken Soup

Slow Cooker Greek Lemon Chicken Soup
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This comforting Greek Lemon Chicken Soup, known as Avgolemono, combines tender chicken, aromatic vegetables, and a tangy lemon-egg mixture. Prepared effortlessly in a slow cooker, it’s a delightful blend of flavors that’s sure to satisfy.

 

Ingredients

*For the Soup:*

– 1 lb boneless, skinless chicken breasts

– 1 yellow onion, chopped

– 1 large stalk celery, chopped

– 1 clove garlic, minced

– 4 cups low-sodium chicken broth

– 2 cups water

– 1/2 cup uncooked white rice or orzo pasta (avoid instant rice)

– 1 tablespoon fresh lemon juice

– Salt and freshly ground black pepper, to taste

*For the Lemon-Egg Mixture (Avgolemono):*

– 2 large eggs

– 1/4 cup fresh lemon juice

Instructions

1. **Prepare the Soup Base:** Season the chicken breasts with salt and pepper. Place them in the slow cooker along with chopped onion, celery, minced garlic, chicken broth, and water. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until the chicken is tender.

 

2. **Add Rice or Orzo:** About 30 minutes before the cooking time ends, add the uncooked rice or orzo to the slow cooker. Stir to combine, ensuring the pasta is submerged in the liquid.

 

3. **Shred the Chicken:** Once the chicken is cooked, remove it from the slow cooker, shred it using two forks, and return it to the pot.

 

4. **Prepare the Avgolemono:** In a separate bowl, whisk together the eggs and 1/4 cup lemon juice until frothy. Slowly ladle about 1 cup of hot broth from the slow cooker into the egg-lemon mixture, adding a little at a time while whisking continuously to temper the eggs.

 

5. **Combine and Finish:** Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. Cook on LOW for an additional 10-15 minutes, allowing the soup to thicken slightly. Adjust seasoning with salt and pepper as needed before serving.

 

Notes

– For a richer flavor, consider using bone-in chicken breasts and removing the bones after cooking.

– To prevent overcooking, add the rice or orzo during the last 30 minutes of cooking.

– This soup can be stored in the refrigerator for up to 3 days. Reheat gently over low heat to prevent curdling of the egg mixture.

 

Nutrition

Find it online: https://www.cookflash.com/slow-cooker-greek-lemon-chicken-soup/