Slow Cooker Greek Lemon Chicken Soup {Avgolemono}

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}, is a lightened up classic Greek soup made even easier in the slow cooker!

My slow cooker spree continues with this Slow Cooker Greek Lemon Chicken Soup {Avgolemono}!  This soup was inspired by the classic Greek soup that I’ve loved from the moment I first tasted it years ago.

This is not the traditional Greek way to make avgolemono, but I came up with this version when I wasn’t feeling well and I wanted avgolemono without the fuss.  Why did I have to have this particular chicken soup?  Because it takes traditional chicken soup to a whole new level with a rich and creamy egg-lemon broth.  You may never want regular chicken noodle soup again after you try this. 🙂

As many of you know, I’m part Greek.  My grandfather on my dad’s side of the family was from Greece, so I grew up with a last name that everybody butchered.  And no, I’ve never broken plates or yelled “opa!”, but I grew up eating my grandfather’s Greek leg of lamb (recipe coming at some point!), my aunt’s spanakopita and baklava, and gone to countless Greek festivals and danced Greek-style with my family.

My grandfather and my aunt died many years ago, and I never eat Greek food without thinking of them.

Now I need to give you a little background on what makes this soup so special.  For starters, “avgolemono” (pronounced av-go-lemon-o just in case you were wondering!), means egg-lemon in Greek.  In Greek cooking, avgolemono is often a sauce served with chicken and rice, or used as a rich broth in this soup.  It’s the egg-lemon mixture that sets this soup apart from basic chicken soup, and once you try it, there’s no going back!

Maybe the sound of egg in chicken soup might sound strange to you?  If you didn’t know there was egg in it, you wouldn’t be able to tell…you might even think it was cream-based.

Many avgolemono soups contain more eggs than I’ve used here, but as I’ve told you before, I like foods with some richness without being over the top.  That means I’ve lightened this up for you, going with 2 eggs instead of the 3-5 you might find in traditional recipes.  And naturally, I went big on the lemon juice because I love my citrus. 🙂

The recipe for this Slow Cooker Greek Lemon Chicken Soup {Avgolemono} is beyond easy, as you’ll see from the video below.  You just drop the onion, celery, garlic, chicken, orzo or rice, stock, and water with some salt, and get cooking.  I cooked mine on high for 3 hours because I was in a hurry as usual, but you can cook yours on low for 5-6 hours.

The egg-lemon mixture comes into the picture after the soup is done cooking.  Obviously, adding egg to hot soup could result in the unthinkable…scrambled eggs.  To keep this from happening, we have to temper our egg-lemon mixture by slowly adding 1 cup of the hot broth to it.

Whisking constantly, add a few droplets of the hot broth a time, then gradually build up to a slow, steady stream until all of the liquid has been added.  I included a video with this recipe just so could see how easy the process really is!

A couple of notes about this Slow Cooker Greek Lemon Chicken Soup {Avgolemono}:

• If you want it richer, add at least one more egg.
• Add the orzo or rice during the last hour or so of cooking time to prevent overcooking.  You may also use leftover rice or orzo and add at the end of cooking time — just heat until warm.
• The orzo definitely held its shape better than the rice did, so that’s my preference unless I’m using leftover rice.
• Start with 1/4 cup lemon juice to start with, and add more if you like it really lemony like me.
• Again, this is not the traditional method of making avgolemono — I’m pretty sure that no Greek grandmother on the planet makes it like this, and that’s ok.  Sometimes we just need easy.  I know I do. 🙂

Want more avgolemono?

30-Minute Chicken with Greek Avgolemono Sauce

Checkout the video below, and you can find me on YouTube here!

Continue to Content

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Slow Cooker Greek Lemon Chicken Soup {Avgolemono}, is a lightened up classic Greek soup made even easier in the slow cooker!

Print

Ingredients

• 1 lb. boneless skinless chicken breast*
• 1 medium yellow onion, chopped
• 1 large stalk celery, chopped
• 1 clove garlic, minced
• ½ cup dry white rice or orzo*
• 4 cups low sodium chicken stock
• 2 cups water
• ¼ cup fresh lemon juice
• 2 eggs*
• salt and pepper, to taste

Instructions

1. Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, rice or orzo, stock, water, 1 tablespoon kosher salt, and ½ teaspoon pepper in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low. *For best results, add rice or orzo during the last hour or so of cooking time to prevent overcooking.
2. When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker.
3. Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly. After all the stock has been added, add the egg-lemon mixture to the soup in the crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

Notes

• Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only. The numbers will change based on substitutions, brands or quantities used. Added salt has not been factored into this information.
• Use bone-in skinless chicken breasts to add flavor to the soup. Once the chicken is cooked, simply shred the chicken and discard the bones.
• You may also use leftover cooked orzo pasta or rice and add at the end of cooking time. Just heat until warm.
• If you like your soup even richer, you can always add an additional egg.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 167 Total Fat: 4g Saturated Fat: 1g Cholesterol: 99mg Sodium: 229mg Carbohydrates: 14g Fiber: 1g Sugar: 1g Protein: 20g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Sharing is caring!