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Overhead focus. A large mug of of Greek Avgolemono Soup on a wood surface.
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Avgolemono Soup Recipe With Quinoa (Slow Cooker Greek Lemon Chicken Soup Recipe)

Deliciously light and tasty chicken soup that can be enjoyed warm or cold and comes straight from your slow cooker.
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Course: Main Course, Side Dish
Cuisine: Greek
Servings: 8 servings
Calories: 195kcal

Equipment

  • 1 Small Slow Cooker (about 3-4 quarter)

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1½ lbs. give or take)
  • 6 cups chicken stock (no sugar added, low-sodium is best)
  • ½ cup dry quinoa (rinsed well)
  • ⅔ cup chopped red onion
  • 2 large eggs
  • 2 medium lemons (zest and juice)
  • salt and pepper (to taste)
  • fresh, chopped parsley (for garnish - cilantro works too)

Instructions

  • Gather, measure, and prep all ingredients.
    Greek Avgolemono Soup ingredients gathered on a wood surface.
  • Add the chicken breasts, onions and chicken stock to the slow cooker and cook on high for 4½ to 5½ hours (7-8 hours on low), or until the chicken easily shreds.
    Chicken, onions, and broth in a slow cooker crock.
  • During the last 1.5 hours on HIGH (or the last 2.5 hours on LOW), stir in the rinsed quinoa directly into the slow cooker. No need to adjust the liquid. The broth is enough.
    Cooked chicken in broth with onions. Overhead focus.
  • When the cook time is done, remove the chicken breasts and shred them with a fork or electric hand mixer. Set aside (you’ll add it back after the egg-lemon mixture).
    Shredded chicken in a bowl with a fork.
  • In a medium bowl, whisk together the eggs + lemon juice until smooth.
    Whisked lemon and egg sauce for Greek Avgolemono Soup in a mixing bowl with a whisk.
  • Slowly ladle in 2–3 ladles of hot broth from the soup while whisking constantly (this tempers the eggs and prevents scrambling).
    Tempering egg mixture with hot broth. Overhead focus.
  • Slowly stir the tempered mixture back into the slow cooker, stirring gently.
    Adding tempered eggs into slow cooker crock with remaining soup.
  • Stir in the shredded chicken, taste and adjust the seasoning.
    Shredded chicken added back into soup along with salt and pepper. Overhead focus.
  • Serve hot, garnished with chopped parsley or cilantro.
    Closeup, overhead focus. A mug filled with Greek Avgolemono Soup.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 195kcal | Carbohydrates: 13g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 171mg | Potassium: 601mg | Fiber: 2g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg