Slow Cooker Greek Lemon Chicken Soup is a comforting and tangy dish inspired by traditional Greek flavors. This soup combines tender chicken, fresh vegetables, and a bright lemony broth, making it both nutritious and satisfying. Perfect for chilly days or when you want a light yet flavorful meal, this slow cooker recipe is effortless and delicious.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
  
  

• 6 cups low-sodium chicken broth
  
  

• 1 large onion, chopped
  
  

• 3 cloves garlic, minced
  
  

• 3 medium carrots, sliced
  
  

• 2 celery stalks, sliced
  
  

• 1 cup orzo pasta or rice
  
  

• Juice of 2 lemons
  
  

• 3 large eggs
  
  

• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  
  

• Salt and pepper, to taste
  
  

• Fresh parsley, chopped (for garnish)
  
  

Directions:

1. Place chicken, chicken broth, onion, garlic, carrots, and celery in the slow cooker.
   
   

2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
   
   

3. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the pot.
   
   

4. Add orzo pasta or rice to the slow cooker and cook on high for 15-20 minutes, until tender.
   
   

5. In a medium bowl, whisk together lemon juice and eggs. Gradually add about 1 cup of hot soup broth to the egg mixture, whisking constantly to temper the eggs.
   
   

6. Slowly pour the egg-lemon mixture back into the slow cooker, stirring continuously to prevent curdling.
   
   

7. Stir in fresh dill, salt, and pepper. Heat for a few minutes until the soup thickens slightly.
   
   

8. Serve garnished with fresh parsley.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 280 kcal
  
  

• Total Fat: 6 g
  
  

• Saturated Fat: 1.5 g
  
  

• Cholesterol: 80 mg
  
  

• Sodium: 550 mg
  
  

• Total Carbohydrates: 25 g
  
  

• Dietary Fiber: 2 g
  
  

• Sugars: 5 g
  
  

• Protein: 35 g