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
- 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.
I used my 6 quart oval Kitchenaid slow cooker.*
- 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
Keywords: soup, chicken