Ingredients

The following ingredients have 6 Servings
  • 8 cups chicken broth (low-sodium)
  • 4 garlic cloves (minced)
  • 1 leek (diced)
  • 3 carrots (diced)
  • 1 sweet onion (diced)
  • 1 lemon (large, zested and juiced)
  • 2 boneless and skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 egg yolks
  • 1 cup brown rice (cooked)
  • dill (chopped, for garnish)

Instruction

  • Add broth, garlic, leek, carrots, onion, lemon zest, chicken, salt, and pepper into the slow cooker. Cook on low for 5 to 6 hours or high for 2 to 3 hours.
  • Mix together the lemon juice and egg yolks until frothy. Remove the chicken from the slow cooker and shred. Add lemon juice and egg mixture in and whisk into the soup -- this should make it thicker and creamier! Then, add the shredded chicken and brown rice, cook on medium heat and stir continuously for a few, 3-5, minutes. Serve with chopped dill on top!