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Slow Cooker Greek Chicken Lemon Rice Soup

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5 from 4 reviews

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours on low
  • Total Time: 0 hours
  • Yield: 6-8 servings 1x


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!


  • 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


  1. Add onion, broth, carrots, celery, salt, pepper, rice and chicken into the slow cooker.
  2. Cover and cook on low for 4-6 hours.
  3. Open the slow cooker and use tongs to remove chicken. Place the chicken on a cutting board and let rest.
  4. 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.
  5. Add the lemon juice into the slow cooker.
  6. 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.
  7. Shred the chicken* and add it to the pot.
  8. Turn the slow cooker to high and let the soup thicken for 15-20 minutes.
  9. Ladle soup into bowls and serve with feta, if desired.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Greek


  • Serving Size: 1/8 of the recipe
  • Calories: 281
  • Sugar: 3 g
  • Sodium: 709 mg
  • Fat: 8 g
  • Carbohydrates: 23 g
  • Protein: 32 g