Have you ever tried authentic Lemon Avgolemono Soup? It’s a Greek inspired lemon chicken rice soup that is so comforting and full of flavor. I grew up eating this soup from Spiro’s, one of my favorite restaurants in Lloydminster where I grew up. Now you can make it at home, while also saving so much time by “setting and forgetting” in your slow cooker or instant pot. This recipe has been transformational for meal prep and quick meals. You can make this recipe with homemade chicken bone broth or with pre-made chicken stock/bouillon. You can also freeze this soup to have on hand at any time. Simply fill mason jars or sealable containers, leaving an inch of head space to so that the jar/container does not crack when frozen.
Slow Cooker & Instant Pot Lemon Avgolemono Soup (Greek Lemon Chicken Rice Soup)
Ingredients
- 1.5 lb boneless skinless chicken thighs or chicken breast cubed
- 1 medium yellow onion peeled and chopped
- 4 celery stalks chopped
- 1 clove garlic peeled and minced
- 3/4 cup dry white rice
- 6 cups chicken bone broth or chicken broth/stock, if making broth from chicken bouillon follow the instructions on the label
- ¼ cup fresh lemon juice
- 1 tsp salt
- ¼ tsp black pepper
- 2 eggs
Instructions
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SLOW COOKER: Place all ingredients, except eggs, in a large slow cooker. Seal the lid on the slow cooker. Set to high for 4 hours or low for 7-8 hours. Once the soup has fully cooked, whisk eggs in a medium bowl with a fork. Slowly add 1-2 cups of warm broth from the soup to the whisked eggs to temper the eggs. Continuously whisk while adding the broth. Slowly whisk the tempered egg mix into the pot of soup to thicken. Serve warm or portion into sealable containers leavings 1 inch of head space and store in the refrigerator for 5-7 days or freeze for 3 months.
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INSTANT POT: Place all ingredients, except eggs, in an Instant Pot. Seal the lid and seal the release valve. Set to soup mode for 26 minutes. Once cooked, turn off and carefully quick release the steam valve. When safe to do so, remove the lid and stir the soup. Whisk eggs in a medium bowl with a fork. Slowly add 1-2 cups of warm broth from the soup to the whisked eggs to temper the eggs. Continuously whisk while adding the broth. Slowly whisk the tempered egg mix into the pot of soup to thicken. Serve warm or portion into sealable containers leavings 1 inch of head space and store in the refrigerator for 5-7 days or freeze for 3 months.
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