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Greek lemon and chicken slow-cooker soup
Greek lemon and chicken slow-cooker soup
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Prep Time:
10 minutes
Cook Time:
360 minutes
Total Time:
370 minutes
Cozy up with a rich Greek lemon chicken soup slow-cooked to perfection - Avgolemono.
Ingredients:
  • 600g chicken breast fillets
  • 1.25 litres chicken stock
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 132.00 gm medium-grain white rice
  • 2 eggs
  • 65.63 gm lemon juice
  • 80g marinated fetta in oil, crumbled
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Lemon zest, to serve
Instructions:
  • Combine the chicken, stock, water, bay leaves, garlic, and rice in a slow cooker, ensuring everything is submerged. Set the cooker to LOW for 6 hours (or HIGH for 3 hours) until the chicken is tender.
  • Transfer the cooked chicken to a heatproof bowl using tongs. Shred the chicken using 2 forks and discard the bay leaves. Enjoy your delicious shredded chicken!
  • In a bowl, whisk together eggs and lemon juice. Slowly incorporate 1/2 cup of the hot stock mixture into the eggs while whisking. Put 3/4 of the chicken back into the soup. Mix in the egg mixture. Cook on HIGH for 5 minutes, stirring until the soup lightens and thickens a bit. Season with salt and pepper to taste.
  • Divide the soup into bowls. Garnish with the remaining chicken, feta in oil, parsley, and lemon zest. Serve hot.

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