Tangy Greek Chicken Soup Crock Pot or Not
Experience comfort food with a Mediterranean twist in this Tangy Greek Chicken Soup, perfect for both crock pot lovers and stovetop chefs! This hearty recipe combines tender shredded chicken, vibrant vegetables, fluffy rice, and a luscious egg-lemon mixture that creates its signature creamy texture and zesty flavor. Infused with aromatic oregano and fresh garlic, this soup is brightened by the tartness of freshly squeezed lemons, offering a refreshing take on traditional chicken soup. Ready in as little as 40 minutes on the stovetop or a few hours in a slow cooker, it’s an ideal dish to warm you up on chilly days. Garnish with a sprinkle of fresh parsley for a touch of color and extra flavor, and serve it with crusty bread for a satisfying, wholesome meal.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 3 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
- 6 cups Chicken broth
- 0.5 cup Uncooked white rice (jasmine or basmati preferred)
- 2 large Lemons
- 2 large Eggs
- 2 medium Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley (optional for garnish)
Instructions
If using a crock pot, set it to low or high depending on time available. For stovetop, use a large pot over medium heat.
Prep the vegetables: peel and finely chop the carrots, chop the celery, and dice the onion. Mince the garlic cloves.
Juice the lemons and set aside the fresh lemon juice.
Place the chicken breasts in the crock pot or large pot. Sprinkle with oregano, salt, and black pepper.
Add the chopped carrots, celery, onion, minced garlic, and uncooked rice over the chicken.
Pour in the chicken broth, ensuring all ingredients are submerged. Cover and cook on low for 6-7 hours or high for 3-4 hours (or simmer for 40-50 minutes on the stovetop).
Once the chicken is cooked and tender, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup.
In a small mixing bowl, whisk together the eggs and lemon juice. Gradually add a few ladles of hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the pot, stirring continuously, to thicken the soup slightly without curdling the eggs.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Serve hot, garnished with fresh parsley if desired. Enjoy your tangy Greek chicken soup!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 6398 mg | 278% | |
| Total Carbohydrate | 137.7 g | 50% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.2 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 668 mg | 51% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4109 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
