1 lb. boneless skinless chicken breast*
1 medium yellow onion, chopped
1 large stalk celery, chopped
1 clove garlic, minced
½ cup dry white rice or orzo*
4 cups low sodium chicken stock
2 cups water
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh lemon juice
salt and pepper, to taste
- Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, rice or orzo, stock, water, 1 tablespoon kosher salt, and ½ teaspoon pepper in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low.
- When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker.
- Place the eggs in a medium bowl and beat lightly. 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 crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!
Original Recipe and Notes of recipe visit: Slow Cooker Greek Lemon Chicken Soup (Avgolemono) @ flavorthemoments.com