365 Days of Slow Cooking: Recipe for Slow Cooker (crockpot) Greek Lemon and Rice Soup
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Thursday, November 15, 2012

Recipe for Slow Cooker (crockpot) Greek Lemon and Rice Soup

Crockpot Greek Lemon and Rice Soup.  I love this soup because it's so easy to make and has lots of flavor!

Makes 4-6 servings
Ideal slow cooker size:  3-4 quart

5 cups water + 2 1/2 tsp shirley j chicken bouillon or 5 tsp chicken bouillon granules OR 5 cups chicken broth
3/4 cup long-grain brown rice or 3/4 cup pearl barley
1 Tbsp dried parsley flakes
3 egg yolks
1/4 cup fresh lemon juice
Salt and pepper to taste
Garnish with lemon zest and/or slices

1.  Add water, bouillon, rice (or barley) and parsley into slow cooker.  
2.  Cover and cook on HIGH for 3 hours (or until rice is cooked through).
3.  Turn slow cooker to LOW.  
4.  In a bowl, whisk together the egg yolks and lemon juice.  Add a ladle-ful of soup into the eggs yolks.  Whisk some more.  Add all back into the slow cooker.
5.  Cover and cook on LOW for another 10 minutes.
6.  Salt and pepper to taste.  Ladle into serving bowls and garnish with lemon slices or lemon zest.

A light but very flavorful soup.  The fresh lemon juice gave it such brightness and flavor.  This is perfect for lunch or as a side to dinner.  I also think that if you wanted to make it a bit creamier you could add in 1/2 cup of some Greek yogurt.  Doesn't that sound good?  Or maybe just serve the soup with a dollop of Greek yogurt on top.  4 stars.


  1. I cannot wait to make this. My Grandfather was from Greece and we love this at home, but never made it in a crockpot and I never used brown rice. i can't wait to try this. Thank you.

  2. We had this last night! Thank you! A light easy lovely soup. I'll make this again for sure.

  3. shron, glad you enjoyed! so easy too.

  4. This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…' There’s one going on right now (and every Saturday – Tuesday). Hope to see you there! www.oneshetwoshe.com

  5. Nice to see a crockpot version of this classic soup. Great flavours here. Thanks for sharing it.

  6. Hi. This looks delicious! Just wondering if the egg cooks long enough to kill off any potential salmonella, etc?

  7. Hi Megan, by adding yolk into the simmering soup and letting it cook on LOW for 10 minutes, it should be fine!!

  8. I'm going to try this tomorrow. Where does one buy pearl barley? I can't find it anywhere.

  9. Connie, I buy my barley at a store called Harmons. Or I find it in the bulk aisle of a regular grocery store in those big bins.

  10. I absolutely love this recipe and would like to share it on my new blog that I just started (prettyontheinsidemommy.blogspot.com) as part of my newest post about top Pinterest recipe finds. I would give full credit and link back to your original recipe. Would this be alright with you?

  11. Hi Melody, feel free to link back to my site! You may use the picture with a link back to my site.

  12. Just wanted to say this recipe is absolutely perfect. I add one chicken breast or 2 smaller pieces of chicken (like tenders or thighs) to cook with the soup and shred it at the end of the cooking period. I also prefer this recipe with barley because it stays nice and chewy and the rice tends to fall apart. This is the best soup recipe I've ever had and everyone I share it with loves it (unless they don't like lemon very much).

    1. MMMM!!! Glad it worked well for you. I love this recipe too. Love love love lemon :)