Slow Cooker Greek Avgolemono Chicken Soup

Comfort food doesn’t get much better—or easier—than a warm bowl of Slow Cooker Greek Lemon Chicken Soup. This avgolemono-style soup is creamy and satisfying, with tender shredded chicken, your choice of rice or orzo, and bright, fresh lemon flavor. Making it in the slow cooker simplifies the process while still delivering an authentic, comforting result that readers return to again and again.

After a few false starts with springlike weather here in California, the cold returned—and I couldn’t be happier. Soup feels even better when the temperature drops. I often choose easy, “dump and go” slow cooker recipes for busy days or when I’m feeling under the weather. This Slow Cooker Greek Lemon Chicken Soup (avgolemono) is one of my all-time favorites. It has connections to my Greek heritage and a nostalgic, homey taste that takes me back to childhood.

Why you’ll love this recipe

• Classic avgolemono flavor: tender chicken, rice or orzo, and a silky, lemony broth.
• Simple, family-friendly slow cooker method that works well for meal prep.
• Rich and creamy texture without heavy cream; easily made gluten-free by using rice instead of orzo.

Recipe ingredients

This version of Greek lemon chicken soup uses eggs to thicken and enrich the broth, creating a smooth, velvety texture in a lighter way than cream-based soups.

Ingredient notes

• Chicken: Use boneless, skinless chicken breasts for convenience. You can use bone-in breasts for extra flavor—just remove bones before serving.
• Orzo or rice: Either orzo pasta or long-grain white rice works well. Avoid instant rice (it will turn mushy) and brown rice (it takes too long to cook). For best texture, add rice or orzo during the last hour of cooking.
• Eggs: Whisked eggs mixed with lemon juice (the avgolemono emulsion) add richness and gently thicken the broth when tempered with hot stock.
• Stock: A good-quality chicken stock or bone broth enhances the soup’s depth of flavor.
• Lemon juice: Freshly squeezed lemon is essential for the clean, bright taste. Adjust to your preference for tanginess.

The full ingredient list and quantities appear in the recipe section below.

How to make Greek avgolemono soup

Traditional avgolemono can be time-consuming, but the slow cooker makes it approachable while preserving the classic flavors. The method below is simple and yields reliably delicious results.

Pro tip: Add the rice or orzo during the last hour of cooking to prevent overcooking and maintain a firm texture.

1. Season the chicken with salt and pepper. Place chicken, chopped onion, chopped celery, minced garlic, chicken stock and water in the slow cooker. Cook on high for about 3 hours or on low for 4–5 hours.
2. Add the rice or orzo during the last hour of cooking so it finishes without becoming mushy.
3. When the chicken is cooked, remove it from the slow cooker, allow it to cool slightly, then shred or chop it and return it to the pot.
4. In a bowl, beat the eggs and whisk in the lemon juice until combined. To temper the eggs, slowly whisk about 1 cup of hot broth into the egg-lemon mixture a little at a time, whisking constantly so the eggs do not scramble. Continue until the egg mixture is warm.
5. Stir the tempered egg-lemon mixture into the soup, mix thoroughly, and season with salt and pepper to taste. Heat gently—do not boil—until warmed through. Serve and enjoy.

Recipe FAQs

Recipe notes

• Pro tip: Using bone-in skinless chicken breasts adds extra flavor. Shred and discard bones before serving.
• You can use leftover cooked orzo or rice—add it at the end and heat through.
• If you prefer a richer soup, add an extra egg. Increase lemon juice to taste for more brightness.
• Store leftovers in the refrigerator for up to 5 days. Reheat gently to avoid curdling the eggs.

More soup recipes you’ll love

• Butternut squash soup
• Chicken stew
• Chicken vegetable soup
• White bean and escarole soup
• Italian sausage and kale soup
• Marry me chicken soup
• Moroccan chicken soup with chickpeas
• Winter minestrone
• Turkey wild rice soup
• White bean and kale soup

Recipe: Slow Cooker Greek Lemon Chicken Soup

Ingredients

• 1 lb boneless skinless chicken breast*
• 1 yellow onion, chopped
• 1 large stalk celery, chopped
• 1 clove garlic, minced
• 4 cups chicken stock (homemade or low sodium)
• 2 cups water (or use more stock for extra flavor)
• 1/2 cup uncooked white rice or orzo pasta (do not use instant rice)
• 1/4 cup fresh lemon juice
• 2 large eggs
• Salt and pepper to taste

Instructions

1. Season the chicken with salt and pepper. Add the chicken, onion, celery, garlic, stock, and water to the slow cooker. Cook on high for about 3 hours, or on low for 4–5 hours.
2. Add the rice or orzo during the last hour of cooking to prevent overcooking. Once the chicken is done, remove it, shred or chop, and return it to the pot.
3. Beat the eggs in a medium bowl and whisk in the lemon juice. Slowly add about 1 cup of hot broth to the egg-lemon mixture a few drops at a time while whisking constantly (tempering the eggs). Continue adding the hot broth in a slow, steady stream while whisking.
4. After the egg-lemon mixture is warmed, stir it into the soup. Mix well, season with salt and pepper, and heat gently until warmed through. Do not boil. Serve immediately.

Nutrition (approximate per serving)

• Calories: 234 kcal
• Carbohydrates: 21 g
• Protein: 24 g
• Fat: 6 g
• Sodium: 346 mg
• Potassium: 529 mg
• Fiber: 1 g

Nutrition is estimated and intended as a guideline.

Note: This recipe was originally published in February 2016 and has been updated with clearer photos and more detailed instructions.

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media to share your results.