Greek lemon and chicken slow-cooker soup

Greek lemon and chicken slow-cooker soup

By

Warm up with this creamy Greek lemon and chicken slow-cooker soup, known as avgolemono.

The ingredient of Greek lemon and chicken slow-cooker soup

  1. 600g chicken breast fillets
  2. 1.25 litres chicken stock
  3. 2 Masterfoods Bay Leaves
  4. 2 garlic cloves, crushed
  5. 2/3 cup medium-grain white rice
  6. 2 eggs
  7. 1/4 cup lemon juice
  8. 80g marinated fetta in oil, crumbled
  9. 1/4 cup chopped fresh flat-leaf parsley leaves
  10. Lemon zest, to serve

The instruction how to make Greek lemon and chicken slow-cooker soup

  1. Place the chicken, stock, 3 1/2 cups water, bay leaves, garlic and rice in a slow cooker. Cover with lid. Cook on LOW for 6 hours (or HIGH for 3 hours) or until chicken is tender.
  2. Using tongs, transfer chicken to a heatproof bowl. Using 2 forks, shred chicken. Remove and discard bay leaves.
  3. Whisk eggs and lemon juice together in a bowl. Gradually add 1/2 cup of the hot stock mixture to eggs, whisking until combined. Return u00be of the chicken to the soup. Stir in egg mixture. Cook, stirring, on HIGH for 5 minutes or until soup whitens and thickens slightly. Season with salt and pepper.
  4. Ladle soup among serving bowls. Top with remaining chicken, fetta in oil, parsley and lemon zest. Serve.

Nutritions of Greek lemon and chicken slow-cooker soup

calories: 413.231 calories
calories: 11.2 grams fat
calories: 5.4 grams saturated fat
calories: 32.1 grams carbohydrates
calories:
calories:
calories: 44.1 grams protein
calories: 196 milligrams cholesterol
calories: 1758 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like