Slow Cooker Avgolemono Soup

2020-12-08
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

    122.4
  • Fat

    3.8 g
  • Saturated Fat

    1.2 g
  • Polyunsaturated Fat

    0.1 g
  • Cholesterol

    145.3 mg
  • Sodium

    560.9 mg
  • Potassium

    178.9 mg
  • Carbohydrate

    7.5 g
  • Fiber

    0.2 g
  • Sugars

    0.7 g
  • Protein

    13.7 g
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Slow cooker Avgolemono soup. Easy and delicious Greek lemon soup cooked in a slow cooker. I used homemade chicken stock to make this yummy soup. Are you looking for more easy and delicious slow cooker (crock pot) recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Avgolemono Soup

You may also like Slow Cooker Tomato Chicken Stew or Slow Cooker Lemon-Garlic Chicken

Ingredients

  • 3 ¾ cups boiling chicken stock
  • 2 oz (60 g) easy-cook white rice
  • 1 cup cooked shredded chicken meat
  • 3 egg yolks
  • 2-4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • salt and freshly ground black pepper to taste

Method

Step 1

Pour the chicken stock into a slow cooker. Cover and cook on high-heat setting for 30 minutes, or until bubbled.

Step 2

Stir in easy-cook rice and shredded chicken meat, cover and cook for a further 45 minutes, or until rice is tender. Season to taste with salt and black pepper. Turn off slow cooker, open and set aside for 5 minutes.

Step 3

In a small mixing bowl, whisk egg yolks, then add 2 tablespoons of lemon juice, whisking constantly until smooth and bubbly. Add a ladleful of hot soup to the egg mixture, whisking continuously.

Step 4

Slow pour egg mixture to the soup in slow cooker, stirring all the time. The soup will thicken slightly and turn a pretty yellow.

Step 5

Taste and add more lemon juice and seasoning if necessary. Garnish with lemon slices. Stir in finely chopped parsley and serve immediately.

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