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.
Asia Giuffrida says
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).
[email protected] says
MMMM!!! Glad it worked well for you. I love this recipe too. Love love love lemon 🙂
[email protected] says
Hi Melody, feel free to link back to my site! You may use the picture with a link back to my site.
Melody Corsiglia says
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?
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.
Connie Kelson says
I'm going to try this tomorrow. Where does one buy pearl barley? I can't find it anywhere.
Megan N says
Hi Megan, by adding yolk into the simmering soup and letting it cook on LOW for 10 minutes, it should be fine!!
Megan N. says
Hi. This looks delicious! Just wondering if the egg cooks long enough to kill off any potential salmonella, etc?
Aunt B says
Nice to see a crockpot version of this classic soup. Great flavours here. Thanks for sharing it.
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! http://www.oneshetwoshe.com
shron, glad you enjoyed! so easy too.
We had this last night! Thank you! A light easy lovely soup. I'll make this again for sure.
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.