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Crockpot Greek Lemon Chicken Soup – Dump & Go Dinner

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • 8 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1/2 cup uncooked white rice (jasmine or long grain), rinsed
  • Zest of 2 lemons
  • 1/3–1/2 cup fresh lemon juice (about 2–3 lemons), to taste
  • 3 large eggs
  • 2 bay leaves
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh dill or parsley, chopped (for serving)
  • Optional: 1–2 tablespoons olive oil for added richness

Instructions
 

  • Add to the crockpot: chicken, broth, onion, carrots, celery, garlic, rice, lemon zest, bay leaves, oregano, salt, and pepper. Stir to distribute the rice.
  • Cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is very tender and the rice is soft.
  • Remove the chicken and bay leaves. Shred the chicken with two forks, then set aside.
  • Make the lemon-egg mixture: In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice. This is your avgolemono base.
  • Temper the eggs so they don’t scramble. Ladle 1 cup of hot broth from the crockpot into the lemon-egg mixture, whisking constantly. Repeat with a second cup, whisking until smooth and slightly thickened.
  • Pour the tempered mixture back into the crockpot while stirring. The soup will turn silky and pale. Do not boil after adding the eggs.
  • Return the shredded chicken to the crockpot. Stir in olive oil if using. Taste and adjust with more salt, pepper, or lemon juice.
  • Serve hot topped with chopped dill or parsley. Add extra lemon wedges on the side if you like it brighter.