Avgolemono is the classic Greek soup where chicken broth, rice, and a silky egg-lemon sauce come together into one comforting bowl. Making it in a crock pot means you get the deeply flavored broth and tender chicken with almost no hands-on time, then you finish the soup with the traditional egg-lemon liaison right before serving. This version keeps the soup bright, creamy, and utterly satisfying without any fussy stirring.
Ingredients
- 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs
- 8 cups (1.9 L) low-sodium chicken broth
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt, plus more to taste
- ¾ cup (150 g) long-grain white rice, rinsed
- 3 large eggs
- ½ cup (120 ml) fresh lemon juice (about 2–3 lemons)
- Fresh dill, chopped, for garnish
Instructions
- Place the chicken, chicken broth, onion, carrots, celery, garlic, bay leaf, oregano, pepper, and salt in a 6-quart (5.7 L) or larger slow cooker. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and cooked through. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C), the USDA FSIS safe minimum for poultry. Check with a food thermometer.
- Remove the chicken to a cutting board and let it rest for a few minutes. Discard the bay leaf. Add the rinsed rice to the slow cooker, stir, cover, and cook on HIGH for 20 to 30 minutes, or until the rice is tender. (Alternatively, cook the rice separately on the stove and add it at the end.)
- While the rice cooks, shred the chicken into bite-sized pieces.
- In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice until combined.
- Ladle about 1 cup (240 ml) of the hot broth from the slow cooker into the egg-lemon mixture, whisking constantly. This tempers the eggs so they don’t curdle.
- Pour the tempered mixture back into the slow cooker, stirring gently. Add the shredded chicken and stir to combine. Let the soup sit for 5 minutes to thicken slightly. Taste and add more salt or lemon juice if needed.
- Serve hot, garnished with fresh dill.
Tips
- Don’t boil after adding the eggs: The soup should be hot but not bubbling when you add the egg-lemon mixture. Boiling will cause the eggs to scramble. If your soup is too hot, let it cool for a few minutes first.
- Use fresh lemon juice: Bottled lemon juice has a flat, less bright flavor. Freshly squeezed lemons make a noticeable difference in this soup.
- Rice alternatives: Orzo or pastina are classic substitutes. If using pasta, cook it separately and add to each bowl to keep it from getting mushy in the slow cooker.
- Thickening: If you prefer a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in before adding the eggs. Cook for 5 more minutes.
Serving Suggestions
Serve the avgolemono soup with warm crusty bread or pita for dipping. A simple Greek salad with cucumbers, tomatoes, olives, and feta makes a fresh side. For a heartier meal, add a side of roasted chicken or lamb. A sprinkle of extra dill and a crack of black pepper on top are perfect finishing touches.
Variations
- Chicken and rice: Use boneless, skinless chicken thighs for a richer flavor, or add a cup of shredded rotisserie chicken at the end to save time.
- Vegetarian: Replace the chicken with vegetable broth and add a can of drained chickpeas or white beans along with the rice. Skip the chicken entirely or use a plant-based chicken substitute.
- Lemony herb: Add a handful of chopped fresh dill or parsley along with the eggs for a more herbaceous soup.
- Spicy: Add a pinch of red pepper flakes or a small chopped jalapeño with the vegetables for a subtle heat.
Storage and Reheating
Store leftover avgolemono soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; add a splash of broth or water when reheating. Reheat gently on the stovetop over medium-low heat, stirring often, until hot. Avoid boiling. You can also reheat individual portions in the microwave at 1-minute intervals, stirring in between. Freeze the soup (without the egg-lemon mixture) for up to 2 months; add the egg-lemon mixture fresh after thawing and reheating.
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook. Add it at the beginning with the chicken and cook on LOW for 6 to 7 hours, or until tender. You may need to add extra broth.
Why did my soup curdle? Curdling happens when the eggs are added to broth that is too hot, or if they are not tempered slowly. Always whisk the hot broth into the egg mixture a little at a time, and make sure the soup is not boiling when you add the eggs back.
Can I make this soup dairy-free? This recipe is naturally dairy-free. The creamy texture comes from the eggs, not cream.
Can I add spinach or other greens? Yes, stir in a few handfuls of fresh spinach or kale during the last 10 minutes of cooking, just until wilted.
How do I get a thicker soup? Let the soup sit for 5–10 minutes after adding the eggs—it will thicken as it cools slightly. You can also stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before adding the eggs.
Can I use a whole chicken? Yes, but you’ll need to remove the skin and bones before shredding. Cook on LOW for 6 to 8 hours, then remove the chicken, let it cool, and shred the meat. Discard the bones and skin.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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