Ingredients

The following ingredients have 7 Servings
  • 1 lb. boneless skinless chicken breast*
  • 1 yellow onion (chopped)
  • 1 large stalk celery (chopped)
  • 1 clove garlic (minced)
  • 4 cups chicken stock (homemade or low sodium)
  • 2 cups water (or sub with more chicken stock for added flavor)
  • 1/2 cup uncooked white rice or orzo pasta (do not use instant rice)
  • ¼ cup fresh lemon juice
  • 2 large eggs
  • salt and pepper (to taste)

Instruction

  • Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock and water in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low, adding the rice or orzo during the last hour or so of cooking time to prevent overcooking.
  • When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks or shred, and place back in the slow cooker.
  • Place the eggs in a medium bowl and beat lightly, then 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 slow cooker and stir to combine. Season with salt and pepper to taste, serve, and enjoy!