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Greek Lemon Chicken Soup

  • Author: Karen
  • Cook Time: 6-8 hours on low, 3-4 hours on high
  • Total Time: 0 hours
  • Yield: 6 servings 1x


  • 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
  • 11 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


  1. 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.
  2. Whisk together the juice from the lemon and the egg yolks. Add them into the slow cooker and turn the slow cooker to high.
  3. Add in the couscous.
  4. Remove the chicken and place on a cutting board. Shred or cut into bite size pieces. Add back into the slow cooker.
  5. Cook on high for 10 minutes, or until couscous is tender.
  6. Salt and pepper to taste. Ladle soup into bowls and top with a sprinkling of feta cheese and fresh chopped chives.


Ideal slow cooker: 5-6 quart

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.