Slow Cooker Greek Chicken Lemon Rice Soup–this is a thick and hearty version of creamy Greek avgolemono soup. It has tender bites of chicken, rice, carrots and of course fresh lemon juice. This soup has unbelievable flavor!
Get the INSTANT POT Greek Chicken Lemon Rice Soup recipe here
Slow Cooker Greek Chicken Lemon Rice Soup
If you’re a fan of all things lemon you will love this soup! It is creamy and the lemon just gives the soup such a pop of flavor. I started with a small bowl and just kept going back for more helpings because it was so delicious! I added feta cheese to the top of my soup for a little more Greek flavor. Even though it was close to 85 degrees my family really enjoyed this soup!
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What Slow Cooker Did You Use?
For this recipe I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker. It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Greek Chicken Lemon Rice Soup
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Total Time: 25 minute
- Yield: 6-8 servings 1x
Description
This is a thick and hearty version of creamy Greek avgolemono soup. It has tender bites of chicken, rice, carrots and of course fresh lemon juice. This soup has unbelievable flavor!
Ingredients
- 1 yellow or white onion, diced
- 6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)
- 2 large carrots, cut into quarter inch slices
- 1 rib of celery, diced
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup long grain white rice
- 2 chicken breasts (about 1 1/2 pounds)
- 2 Tbsp butter, melted
- 2 Tbsp flour
- 1/4 cup fresh lemon juice
- 2 eggs
- Optional: feta cheese
Instructions
- Add onion, broth, carrots, celery, salt, pepper, rice and chicken into the slow cooker.
- Cover and cook on low for 4-6 hours.
- Open the slow cooker and use tongs to remove chicken. Place the chicken on a cutting board and let rest.
- In a bowl whisk together the butter and flour until smooth. Ladle a cup of the soup into the flour/butter mixture and whisk until smooth. Ladle the mixture back into the slow cooker. This will help to thicken the soup.
- Add the lemon juice into the slow cooker.
- In a bowl whisk together the eggs until frothy. Ladle a tablespoon of the hot soup into the eggs and whisk, then repeat the process a few times. This way the eggs won’t scramble. Add the entire mixture into the slow cooker and stir. This will make the soup creamy and thick.
- Shred the chicken* and add it to the pot.
- Turn the slow cooker to high and let the soup thicken for 15-20 minutes.
- Ladle soup into bowls and serve with feta, if desired.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Soup
- Method: Slow Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 281
- Sugar: 3 g
- Sodium: 709 mg
- Fat: 8 g
- Carbohydrates: 23 g
- Protein: 32 g
Keywords: soup, chicken
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you make this in IP pressure cooker? It sounds delicious but don’t want to slow cook it.
If yes, how would you adjust the recipe?
Yes here is the IP version: https://www.365daysofcrockpot.com/instant-pot-greek-chicken-lemon-rice-soup/
Love this recipe. I’ve made it several times. The best soup for a cold day.
★★★★★
Glad you loved it Becca!
I accidentally added 1 cup instead of 3/4 cup of rice but kept the recipe the same otherwise… should I add more broth?
Yes maybe a bit more. It will probably be okay though if you didn’t!
Looks yummy! Can’t wait to make it!
Hi! Is the cooking time longer if you’re using raw chicken vs. cooked chicken? Also, are you using uncooked rice in the recipe or pre cooked? thanks!
The rice is uncooked, so whether you are using cooked or uncooked chicken leave the cooking time the same.
I would cook rice separately in broth then add when you put the shredded chicken back in pot. The rice was too mushy cooking so long. Everyone loved this soup
★★★★★
I made this on the stove-top (no Instant Pot and didn’t have enough time left for the slow-cooker) and used left-over chicken from chicken I had roasted two days ago. Cooked the rice in 2 c. of the chicken broth and the carrots, etc. in the other 4 cups, about 20 minutes each. Then added everything else in the order you laid out. Cut the final cook time (eggs) to 5 minutes, figuring the slow-cooker would be a little cooler in its heat and wouldn’t need quite that long for the stove-top version. Total time – about 30 minutes.
We LOVED it! The faint lemon taste was fantastic. Thank you so much.
★★★★★
Awesome Jackie! Thanks for your recipe notes 🙂 I love the lemon taste too.
Anyway to make this a little healthier?
You can leave out the flour and butter. Just use the eggs as a thickener. It won’t be as thick and creamy but it will still taste really yummy!
I have been looking for a good recipe! Can the leftovers be frozen?
★★★★★
I *think* they could but I haven’t tried it myself so I’m an unsure. I am wondering if the fact that is uses eggs would make freezing it weird???
Well…..I just made a version of this on the stove tonight just using eggs and lemon juice as a thickener, and froze about half……didn’t think there would be any issue, but will report back how it turns out.
Comes out perfectly even after being frozen.
Good to know!!!