Slow Cooker Avgolemono Soup
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 2:00 h
- Ready In: 2:10 h
Average Member Rating
(4 / 5)
2 People rated this recipe
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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
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.
