I came across this Greek lemon soup recipe from a Spicy Perspective the other day. It just looked so light and delicious that I had to make my own version in the slow cooker. I remembered that I have actually made a Slow Cooker Greek Lemon Rice soup before and that I loved it. It’s just been a while since I made it. So I kind of combined the two recipes into one and the result was perfect to me. My kids gulped it down too. Whenever they eat things that kids typically don’t like it makes me super happy. I know they aren’t perfect but I love that they are willing to try all the foods I make and actually about 90% of the time they enjoy them. Yay for food blogging and it’s unintended results!
This recipe is going to start with onions. I like to julienne them (cut them in very thin half moon strips). The onions won’t be overpowering at all, so don’t worry. It’s also going to start with a large amount of minced garlic. I love to use my garlic press for this! It’s so much easier. I also prefer fresh garlic over the jarred minced garlic. But that’s just me. You’ll add the onions and garlic and some chicken broth into the slow cooker.
Next weigh out some chicken breasts. I like to use my kitchen scale. For this recipe, I used just over a pound of chicken. I also decided to use chicken breasts instead of chicken thighs because I knew that the chicken breasts would be enveloped in liquid and remain moist. You’ll add these chicken breasts into the slow cooker whole and then shred them up after they’re done cooking.
To get an ultra lemon flavor in your soup, zest a lemon. I like to use a fine grater because I don’t have a microplane. It works great and cost me like $7. Just use the very outer layer of the lemon (the bright yellow skin) because the white pith tends to be bitter. Add the zest into the slow cooker and turn it to low for 6-8 hours or on high for 3-4 hours.
After it’s cooked for several hours you’ll juice the lemon that you zested earlier. We’re going to add in fresh lemon juice to brighten up the soup and really give it that lemon flavor.
You’ll now add in 3 egg yolks into the lemon juice and whisk them together. The egg yolk is going to give the soup a creamy factor. If you don’t know how to separate an egg yolk from and egg white here is a good tutorial. You’ll stir this egg yolk/lemon mixture into the hot soup.
And you’ll add in the couscous at this time as well. Couscous can be added in uncooked because it will literally be tender within like 7 minutes in the slow cooker. No need to boil it on the stove.
Serve up the soup with some feta cheese and chives on top and you’ll be in heaven. So yummy! I want to make it again today.
- 7 1/2 cups chicken broth (I used water and broth base by Orrington farms)
- 1 medium onion, julienned
- 8 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 – 1 1/2 lbs of boneless, skinless chicken breasts
- 1/2 tsp crushed red pepper
- 3 egg yolks
- 1 cup uncooked couscous
- Salt and pepper
- Feta cheese
- Fresh chives
- Add broth, onions, garlic, lemon zest, chicken and red pepper to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Whisk together the juice from the lemon and the egg yolks. Add them into the slow cooker and turn the slow cooker to high.
- Add in the couscous.
- Remove the chicken and place on a cutting board. Shred or cut into bite size pieces. Add back into the slow cooker.
- Cook on high for 10 minutes, or until couscous is tender.
- Salt and pepper to taste. Ladle soup into bowls and top with a sprinkling of feta cheese and fresh chopped chives.
You can make this into a freezer meal. Just add bouillon (use this instead of broth), onion, garlic, lemon zest, chicken breast and red pepper to a zipper freezer bag and freeze. When ready to make add contents of bag to the slow cooker. Add in 7 1/2 cups water and cook on low for 8 hours or high for 6 hours. Then follow instruction numbers 2-6 above.