Description
This Lemon Chicken Soup is a comforting Greek-inspired dish made in a slow cooker. Tender chicken breasts simmer with fresh vegetables, herbs, and orzo pasta, all brightened with lemon juice and zest. The classic avgolemono technique is used to temper eggs with lemon, giving the soup a silky texture and rich flavor.
Ingredients
Scale
Soup Base
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Orzo and Brightening
- 1/2 cup uncooked orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, sliced carrots, celery, and minced garlic on top. Pour in the chicken broth and season with oregano, thyme, salt, pepper, and add the bay leaf.
- Cook Chicken and Vegetables: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
- Add Orzo: Stir in the uncooked orzo pasta, cover again, and cook on high for 20 to 30 minutes until the orzo is tender.
- Temper the Egg and Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth. Slowly ladle about 1 cup of hot broth from the slow cooker into the egg mixture while whisking constantly to prevent curdling.
- Incorporate the Egg Mixture: Gradually pour the tempered egg and lemon mixture back into the slow cooker, stirring gently. Cook for an additional 5 to 10 minutes until the soup slightly thickens.
- Finish and Serve: Remove the bay leaf and stir in lemon zest and chopped fresh parsley. Serve hot for a bright, comforting meal.
Notes
- For a gluten-free option, substitute rice for orzo and adjust cooking time accordingly.
- Add a handful of fresh spinach at the end of cooking for extra color and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
