Lemon Chicken Soup

by admin
Lemon Chicken Soup

Avgolemono is the name of a creamy Greek soup that is savory and tart at the same time. The use of parsley and lemon in the soup make this crock pot recipe taste fresh and bright rather than like food that has been cooking all day. This soup is the perfect comfort food, it is great to serve to a crowd during the colder months of the year, or as a starter for a dinner party.

In addition to having an abundance of flavor, this soup taste even better the next day, which makes it the perfect make ahead meal for dinner guests or meal prep for a busy up coming week. However you choose to make it this soup is delicious and will quickly become a regular meal on your recipe rotation.

Lemon Chicken Crockpot soup

Chicken soup with hearty barley, lots of veggies, and a good dose of lemon and parsley. It is the most delicious comfort food!
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 8 hours
Course Appetizer, dinner, lunch, Main Course, Side Dish, Snack, Soup
Cuisine Mediterranean

Equipment

  • Crock pot

Ingredients
  

  • ¾ cup Carrots Finely Chopped
  • ¾ cup Celery Finely Chopped
  • ¾ cup Onion Finely Chopped
  • 1 clove Garlic
  • 1 lb. chicken (boneless) preferred
  • 1 tbsp. oregano
  • 1½ tsp salt (or to taste)
  • 1 tsp pepper
  • 3 tbsp. Cornstarch
  • 6 cups Chicken Broth
  • 1 cube chicken bouillon
  • ¼ cup fresh parsley
  • ½ cup Lemon juice (or to taste)
  • 1 cup Barley

Instructions
 

  • Turn your crock pot on high and place all the ingredients (except bouillon, cornstarch, parsley, and lemon juice) into the crock pot with the chicken on the top veggies on the bottom grains in the middle.
  • In a separate bowl add the bouillon and about ⅔ cup of water and microwave for a minute.
  • Take the bouillon and water out and break up the bouillon the best you can until it is lump free.
  • Mix the cornstarch into the bouillon water with a fork or whisk, until it is lump free, then add it to the crockpot.
  • Cook on high in your crock pot for 5-8 hours
  • After 5-8 hours use a spoon to remove the chicken, shred it with a fork.
  • Place shredded chicken back into the crockpot and stir to blend all the ingredients.
  • Pour the lemon juice into the crockpot, and taste to make sure that it has enough lemon, salt and pepper for your liking.
  • Spoon into bowls, and garnish with fresh parsley and a lemon wedge.

Notes

Delicious when served with toasted bread.
This dish is even better the next day if you would like to make it ahead of time.
Keyword Avogemono Soup, Chicken and Barley soup, Chicken Soup, Greek Lemon Soup, Lemon Chicken Soup