Description
A slow cooker recipe for Greek lemon chicken soup with orzo and fresh dill.
Ingredients
Scale
- 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