Slow Cooker Avgolemono Soup

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 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.