Description
A creamy, lemony, herb-infused chicken soup made effortlessly in a slow cooker, perfect for cozy dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 yellow onion, finely chopped
- 3 celery stalks, thinly sliced
- 3 carrots, peeled and diced
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 3 large eggs
- 1/4 cup chopped fresh dill
- Salt and black pepper to taste
Instructions
- Place the chicken breasts, chopped onion, sliced celery, and diced carrots into the slow cooker.
- Pour the chicken broth over the ingredients and stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fork-tender.
- Remove the chicken breasts and shred the meat into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir in the orzo pasta.
- Cover and cook on high for an additional 20-30 minutes, or until orzo is tender.
- In a bowl, whisk together the eggs and lemon juice until frothy.
- Slowly whisk in about 1 cup of hot broth from the slow cooker into the egg mixture to temper the eggs.
- Stir the egg-lemon mixture back into the soup, then add the dill and season with salt and pepper to taste.
Notes
For a gluten-free version, replace the orzo with uncooked white rice. Add more broth when reheating leftovers as the orzo absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg