Feb 03

Greek Chicken Lemon Soup – Super easy in a Slow Cooker


I never get tired of this soup! It just keeps getting better and better. This recipe is super easy and it doesn’t miss.



2 tbsp extra-virgin olive oil

4 boneless, skinless chicken breast halves cut into bite-size pieces

1 large onion,

finely chopped 4 ribs celery

coarsely chopped Zest of 1 lemon, cut into strips (see Slow Cooker Savvy)

4 baby artichokes 10 cups/2.4 L chicken broth

1 cup/ orzo

2 large eggs

Juice of 2 lemons

Salt (optional)

Freshly ground black pepper (optional)

¼ cup/15 g finely chopped fresh flat-leaf parsle

yIn a large skillet, heat the olive oil over medium-high heat, and sauté the chicken until it turns white on all sides (it will not be cooked through). Transfer the chicken to the insert of a 5- to 7-qt/4.5- to 6.5-L slow cooker and set aside. In the same skillet, over medium-high heat, sauté the onion, celery, and lemon zest for 3 minutes, or until the onion begins to soften. Transfer to the insert. Cut off the stem and the top ½ in/12 mm from each artichoke, and cut into quarters. Drop the quarters into the insert and pour in the broth. Cover and cook the soup for 2 hours on high, or 4 hours on low. Stir in the orzo, cover the cooker, and cook for another 1 to 1½ hours on high, or 2 hours on low. At the end of the cooking time, turn off the slow cooker and remove the insert from the heating element. In a small mixing bowl, whisk together the eggs and lemon juice. Slowly pour 1 cup/ 240 ml of the hot soup into the egg and lemon mixture to temper it, and stir the egg and lemon mixture into the soup. Taste for seasoning and add salt as desired

Lemon soup

Addapted from Donne, Tara; Phillips, Diane (2012-08-10). The Mediterranean Slow Cooker Cookbook

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