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image of realistic and creative image showing the ingredients chicken broth or stock shredded chicken jasmine rice eggs lemon juice olive oil fresh dill salt black pepper of a crockpot avgolemono style soup on a rustic wooden table with natural lighting
katya bou

Crockpot Avgolemono Style Soup

A rich, creamy, and dairy-free Greek-inspired soup made in the slow cooker with tender chicken, lemon, egg, and fresh dill. Comfort food at its finest with minimal effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts or thighs thighs recommended for tenderness
  • 6 cups high-quality chicken broth homemade bone broth preferred
  • 1 cup diced yellow onion
  • 0.5 cup diced carrots
  • 0.5 cup diced celery
  • 0.5–0.75 cup uncooked Arborio rice or substitute quinoa for higher protein
  • 3 large eggs room temperature
  • 0.5 cup freshly squeezed lemon juice (about 2–3 lemons)
  • 0.5 cup fresh dill chopped
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 lemon zest optional, for extra brightness

Equipment

  • Slow Cooker
  • - Mixing bowls
  • - Whisk
  • Forks

Method
 

  1. In the basin of your slow cooker, combine the diced onion, carrots, celery, chicken breasts, and Arborio rice. Pour the chicken broth over the top and add bay leaves.
  2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is falling-apart tender and rice is soft.
  3. Remove chicken, shred with two forks, and return the meat to the pot. Turn crockpot to WARM or switch off to prevent boiling during next steps.
  4. In a mixing bowl, whisk the eggs and lemon juice until frothy.
  5. Ladle 1 cup of hot broth slowly into the egg-lemon mixture while whisking constantly. Repeat with a second cup to temper the eggs properly.
  6. Pour the tempered egg mixture back into the slow cooker, stirring constantly. The soup will immediately thicken to a creamy, pale yellow color.
  7. Stir in the fresh dill. Allow to rest on the WARM setting for 5–10 minutes. DO NOT BOIL. Taste and adjust seasoning with salt and pepper.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 26gFat: 8gSaturated Fat: 2gCholesterol: 125mgSodium: 680mgPotassium: 420mgFiber: 1gSugar: 4gVitamin A: 320IUVitamin C: 28mgCalcium: 45mgIron: 2.1mg

Notes

To avoid curdling, ensure the eggs are tempered gradually and the soup does not return to a boil after adding the egg mixture. Best served within 3 days.
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