Greek Style Lemon Chicken Soup


1 lb. boneless, skinless, chicken breast

1 medium yellow onion, chopped

1 large stalk celery, chopped

1 clove garlic, minced

1/2 cup dry white rice

4 cups low sodium chicken stock

2 cups water

1/4 cup fresh lemon juice

2 eggs

sea salt and pepper, to taste

fresh parsley

Put chicken, onion, celery, garlic, rice*, stock, water, 1 tablespoon sea salt, and 1/2 teaspoon pepper into your slow cooker.

Cook about 3 hours on high, or 4 to 5 hours on low.

*For best results, add rice during the last hour of cooking time to prevent overcooking.

When the chicken is done, remove it from the slow cooker and allow it to cool slightly.

Shred chicken with a fork and put back into the slow cooker.

Put eggs in a bowl and beat lightly.

Whisk in lemon juice until combined.

Put 1 cup of hot soup broth into a measuring cup, and add a few droplets at a time to the egg-lemon mixture while whisking to temper the eggs.

Continue adding 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 sea salt and pepper to taste. Garnish with parsley, then serve and enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes