Nonna Rosa would sometimes tell stories about the Greek family who lived down the street from her in Sicily, and how they would share dishes over the fence. This Greek lemon chicken soup reminds me of those stories, a simple, bright meal that feels both familiar and a little exotic. It’s a slow cooker recipe, which means most of the work happens while you’re doing other things. The chicken becomes incredibly tender, and the vegetables soften into the broth, creating a flavorful base. The avgolemono, that classic egg-lemon finish, adds a creamy tang that brightens everything up. It’s a satisfying soup, easy enough for a weeknight but special enough for a quiet Sunday dinner.
Proteins
Boneless, skinless chicken breasts are a good choice here; they shred easily after slow cooking. Thighs also work if you prefer dark meat.
Fresh produce
Carrots, celery, and yellow onion create the classic aromatic base. Fresh dill at the end brightens the entire soup.
Pantry staples
Use a good quality chicken broth. Orzo pasta cooks directly in the slow cooker, absorbing the broth’s flavor.
Finishing touches
Large eggs and fresh lemon juice combine to form the avgolemono, giving the soup its characteristic tang and creamy texture.
Slow cooker setup
Place the chicken breasts, chopped carrots, celery, onion, and minced garlic into your 6-quart slow cooker. Pour in the chicken broth, ensuring everything is submerged.
Shredding the chicken
Once the cooking time is up, carefully remove the cooked chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
Adding the orzo
Stir the orzo pasta into the hot broth with the shredded chicken. Increase the slow cooker setting to high and cook for another 15-20 minutes, or until the orzo is tender.
Tempering the avgolemono
In a separate medium bowl, whisk together the eggs and fresh lemon juice until they are thoroughly combined and slightly frothy. Ladle about one cup of the hot soup broth into the egg mixture very slowly, whisking constantly with a small whisk like the OXO Good Grips one I use. This gradual addition prevents the eggs from scrambling.
Finishing touches
Pour the tempered egg mixture back into the slow cooker, stirring steadily. Stir in the fresh dill. Season with salt and pepper to taste before serving immediately.
I’ve found that using good quality chicken broth makes a noticeable difference in the final flavor. I usually reach for Trader Joe’s organic free-range chicken broth when I’m not making my own. The chicken breasts should be fully submerged in the broth during the initial cooking phase for even tenderness. If they aren’t, you might need to add a little more broth or rotate them halfway through.
One time, I tried to rush the avgolemono tempering step, adding the hot broth too quickly to the egg mixture. It resulted in tiny bits of cooked egg floating in my soup, which wasn’t ideal. Take your time with that part. It’s worth the extra minute or two. This soup pairs well with a simple green salad and some crusty bread for dipping. Nonna Rosa would always say a little bread for soaking up the broth is essential.
For a vegetarian version, you can omit the chicken and use vegetable broth, adding chickpeas or cannellini beans for protein. If you prefer a different pasta shape, ditalini or small elbow macaroni work just as well as orzo, though cooking times might vary slightly. To add a bit of green and extra nutrients, stir in a handful of fresh baby spinach during the last 10 minutes of cooking, before the avgolemono is added. If you want a richer flavor, consider using chicken thighs instead of breasts; they hold up well to the slow cooking process.
Leftovers of this Greek lemon chicken soup keep well in an airtight container in the refrigerator for up to three days. When reheating, I usually do it gently on the stovetop over low heat. The orzo does tend to absorb more liquid and soften further upon reheating, sometimes becoming a bit mushy if reheated more than once. Freezing is an option, but I generally recommend freezing it without the orzo and the avgolemono. These elements are best added fresh when you’re ready to serve after thawing and reheating the broth.
FAQ
Can I use pre-cooked chicken? Yes, if you use pre-cooked chicken, add it during the last hour of cooking to allow it to absorb the flavors without becoming dry. Shred it before adding, as instructed.
What if I don’t have a slow cooker? You can make this on the stovetop. Simmer the chicken and vegetables in broth for about 30-40 minutes until the chicken is cooked, then proceed with shredding, adding orzo, and tempering the avgolemono.
My avgolemono looks curdled. What happened? This usually means the eggs were added too quickly to the hot broth without proper tempering. The key is to slowly whisk hot broth into the egg mixture to gradually raise its temperature before adding it back to the main pot.
Nutritional Information
The nutritional values provided are estimates per serving. These can vary based on specific brands of ingredients used, such as the sodium content in your chicken broth or the fat content in your chicken. Factors like how much salt you add and the precise size of your chicken breasts will also affect the final count.
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Slow Cooker Greek Lemon Chicken Soup
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
Description
A slow cooker recipe for Greek lemon chicken soup with orzo and fresh dill.
Ingredients
- 1-1/2 pounds boneless skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup orzo pasta
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Place chicken breasts, carrots, celery, onion, garlic, and chicken broth in a 6-quart slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
- Remove chicken from the slow cooker and shred it using two forks.
- Return shredded chicken to the slow cooker.
- Stir in the orzo pasta.
- Increase heat to high and cook for another 15-20 minutes, or until orzo is tender.
- In a medium bowl, whisk together eggs and lemon juice until well combined.
- Gradually whisk about 1 cup of the hot soup broth into the egg mixture to temper it.
- Pour the tempered egg mixture back into the slow cooker, stirring constantly.
- Stir in fresh dill and season with salt and pepper to taste.
- Serve immediately.
Notes
- For a thicker soup, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end, after adding the egg mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen without the orzo and egg mixture. Add these fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
