Slow Cooker Greek Lemon Chicken Soup (Avgolemono

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1 large stalk Celery
  • 1 clove Garlic
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 4 cups Chicken stock, low sodium

• Condiments

  • 1/4 cup Lemon juice, fresh

• Pasta & Grains

  • 1/2 cup White rice or orzo, dry

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Kosher salt
  • 1 Salt and pepper

• Liquids

  • 2 cups Water

Found on flavorthemoments.com

Description

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
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh lemon juice
• 2 eggs*
• salt and pepper, to taste

Directions

• 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.
• 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.
• 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!