SLOW COOKER GREEK LEMON CHICKEN SOUP

SLOW COOKER GREEK LEMON CHICKEN SOUP

INGREDIENTS

7 1/2 cups chicken broth
1 medium onion, julienned
8 garlic cloves, minced
1 lemon, zested and juiced
1 – 1 1/2 lbs of boneless, skinless
chicken breasts
1/2 tsp crushed red pepper
3 egg yolks
1 cup uncooked couscous
Salt and pepper
Feta cheese
Fresh chives

DIRECTION

1. Add broth, onions, garlic, lemon zest,
chicken and red pepper to the slow cooker. Cover and cook on low for 6-8 hours
or on high for 3-4 hours.
2. Whisk together the juice from the lemon
and the egg yolks. Add them into the slow cooker and turn the slow cooker to
high.
3. Add in the couscous.
4. Remove the chicken and place on a
cutting board. Shred or cut into bite size pieces. Add back into the slow
cooker.
5. Cook on high for 10 minutes, or until
couscous is tender.
6. Salt and pepper to taste. Ladle soup
into bowls and top with a sprinkling of feta cheese and fresh chopped chives.
*You can make this into a freezer meal. Just add bouillon (use this instead of broth), onion, garlic, lemon zest, chicken breast and red pepper to a zipper freezer bag and freeze. When ready to make add contents of bag to the slow cooker. Add in 7 1/2 cups water and cook on low for 8 hours or high for 6 hours. Then follow instruction numbers 2-6 above.

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