I wanted something light, but hot! Although it hasn't been a particularly cold winter this year, rather mild actually, I feel as if I am always cold. I was perusing pinterest as I think we all have been known to do from time to time, and happened upon a recipe for Slow Cooker Greek Lemon Chicken Soup. I thought to myself, self, do you have all of the ingredients?
Onion and celery (check check)
Lemon juice (check)
Homemade chicken stock (doubly check!)
Well now...where is my slow cooker! I altered a few of the ingredients and the result was a creamy, light, refreshing soup that my hubs was oohing and aahing over. I hope you all agree!
1 lb. boneless, skinless chicken breast
1 medium yellow onion, chopped
2 large stalk celery, chopped
2 clove garlic, minced
½ cup small pasta, orzo if your have it
6 cups low sodium chicken stock
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh lemon juice
salt and pepper, to taste
When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks and place back in the slow cooker. Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly. After all the stock has been added, add the egg-lemon mixture to the soup in the crock pot and stir to combine. Season with salt and pepper to taste, serve, and enjoy!