Slow Cooker Greek Lemon Chicken Soup

2 Tbls Olive Oil

1 Larger Sweet Yellow Onion Diced

3 Stalks Celery Diced

2 Large Carrots Diced

3 Large Garlic Cloves Finely Chopped

1 Tbls Salt

1 Tbls Black Pepper

1lb Boneless Skinless Chicken Breast

2 Cups Water

4 Cups Chicken Stock

1 Cup Chicken Bone Broth

4 Bay Leaves

1 Tbls Dried Oregano

1 Tsp Crushed Red Pepper Flakes (Optional)

1 Cup Orzo Pasta

1 Tbls Lemon Zest

1/2 Cup Lemon Juice

3 Eggs

Garnish: Fresh Chopped Dill and Crumbled Feta

Turn crockpot on high and let heat for 10 minutes. Add the olive oil, onions, celery, carrots, and garlic and allow to sweat for 10 minutes stirring every so often. Add the salt and pepper and stir. Place chicken breasts on top and add water, chicken stock, chicken bone broth, bay leaves, oregano, and pepper flakes. Give one last stir before covering with the lid and setting timer for 8 hours on low or 4 hours on high. Once timer goes off remove chicken breast and shred before adding back to the pot. Add orzo and set time for 30 minutes on high. While the orzo cooks combine lemon zest, lemon juice, and eggs and whisk until thoroughly combined. When there are only 10minutes left take the lid off and slowly ladle 2 big scoops of the broth in the egg mixture while whisking at the same time to temper the eggs. This ensures when you add it to the soup it won’t curdle. Pour in the crockpot, stir, and cover for remainder of the time. Once timer goes off ladle in to a bowl and top with chopped dill and crumbled feta before serving. Enjoy!

Notes: The time and temperature of the crockpot simply depends on how long you will be out of the house. You can squeeze fresh lemons or simply zest and juice one and use bottled lemon juice for the rest. If you are trying to go low carb you can simply leave out the orzo pasta. I add bone broth for depth, but you can easily swap it for 1 cup of water and more salt one more teaspoon salt.

Credit for the photo in last picture/cover photo: “American Girl in Italy” by Ruth Orkin.


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