Slow Cooker Chicken, Egg And Lemon Soup (Greek-Style)
I’m a huge fan of the slow cooker. Food preparation may not always be quicker, but just the sheer convenience of being able to sling ingredients into a slow cooker and forget about it suits me down to a tee. And nothing beats the feeling of coming in after a busy day knowing that there will be something ready to eat without too much faff.
This popular chicken, egg and lemon soup (avgolemono) is a popular Greek dish and perfect for preparing in a slow cooker. It’s thick and hearty and is easy to adjust to the ingredients you have on hand. It’s a favourite from my childhood and from my children’s too. We love anything lemony.
If you aren’t a fan of too much lemon, you can always tone it down to suit your palate. If you don’t enjoy too much garlic, adjust it to your taste. If you’d like more then add more! Not tangy enough for you? Then add more lemon. It really doesn’t matter. the joy of home cooking.
Do feel free to adapt this recipe to your taste. I’m sure you’ll love it.
Serves 4-6 servings
2 litres (ish)
20 minPrep Time
20 min
Save RecipeIngredients
- 3 chicken breasts (you can also use chicken on the bone or a leftover chicken carcass with meat on the bones)
- 3 medium onions - chopped
- 5 medium carrots - diced
- 4 potatoes - diced
- 6 gloves garlic - pressed or minced (we love garlic, you can tone it if you prefer)
- A couple of handfuls of rice (you can use whatever you have in the cupboard, sometimes I even use barley)
- Handful of parsley - chopped
- Approx. 1800ml chicken stock
- 4-5 lemons - juiced
- 2 eggs
- Salt and freshly ground black pepper
Instructions
- Turn on your slow cooker.
- First add the onions, carrots and potatoes to the pot.
- Then add the rice and garlic.
- Place the chicken on the top (it's easier to slice it later) along with the chopped parsley.
- Pour on the stock. If using cold stock, do not pre heat the slow cooker as the contrast in temperatures may cause it to crack and visa versa (been there, done that!).
- Add a grinding or four of black pepper.
- Pop the lid on and cook on high for 4-6 hours or on low for 6-8 (or longer).
- Remove the chicken and either dice it or if using chicken on the bone, pick the meat of the bones and put it back into the pot.
- In a large jug or bowl, beat together the eggs and lemon juice.
- Using a ladle slowly add the liquid from the soup to the eggs and lemon mix, stirring all the time.
- Once the jug is full (you won't be able to add all the liquid), slowly pour the contents back into the slow cooker stirring as you pour.
- Turn the slow cooker down to low and pop the lid back on for another half an hour or so. If your slow cooker tends to run a little on the hot side, it maybe wise to give it a stir after ten minute or so.
- Taste before serving and add more salt and pepper if need be.
- Serve with nice crusty bread.
Notes
Don't be afraid to adjust the ingredients to suit your taste. If I'm using a whole chicken, which I do sometimes, I remove the skin before hand. Leftovers freeze nicely too.
By the time this chicken, egg and lemon soup was cooked it was getting dark, so I thought I’d leave a bowl to photograph the next morning. Haha, my mistake, when I went to retrieve the bowl from the fridge it had been eaten! So no photograph!
Have you tried Greek chicken, egg and lemon soup before? How does it sound to you?
© 2018 – 2020, Debbie. All rights reserved.
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