Avgolemono – Greek lemon chicken soup

This slow cooker lemon and quinoa soup is a light and refreshing dish with a tangy twist from the lemon juice. The addition of quinoa adds a nutritious boost and hearty texture to the soup. The eggs and lemon juice mixture, known as the “egg-lemon” sauce or avgolemono in Greek cuisine, creates a creamy and velvety consistency in the soup. Feel free to add shredded roasted chicken for extra protein and flavor. It’s a satisfying and comforting soup that can be enjoyed on its own or served with crusty bread for a complete meal.

Serves 4

ALLERGIES:

• SF (Shellfish-Free)
• GF (Gluten-Free)
• DF (Dairy-Free)
• EF (Egg-Free)
• V (Vegetarian)
• NF (Nut-Free)

INGREDIENTS:

• 4 cups chicken broth
• 1/4 cup uncooked quinoa
• Salt and pepper
• 3 eggs
• 3 tbsp. lemon juice
• Handful fresh dill (chopped)
• Shredded roasted chicken (optional)

INSTRUCTIONS:

1. In a bowl, whisk together the lemon juice and eggs until smooth.
2. Gradually add about 1 cup of the hot chicken broth into the egg/lemon mixture, whisking continuously to combine. This helps temper the eggs and prevent them from curdling.
3. Pour the tempered egg mixture back into the slow cooker.
4. Add the remaining chicken broth, uncooked quinoa, salt, and pepper to the slow cooker.
5. Stir in the fresh dill and shredded roasted chicken, if desired.
6. Cook on low for 4 hours, allowing the flavors to meld together and the quinoa to cook and become tender.
7. Adjust the seasoning with salt and pepper, if needed.
8. Serve the soup hot, garnished with additional fresh dill, if desired.

This slow cooker lemon and quinoa soup is a delightful and nutritious dish with a unique flavor profile. Here are some additional details about this soup:

• The chicken broth serves as the base of the soup, providing a savory and rich flavor that complements the other ingredients. You can use homemade chicken broth or store-bought, depending on your preference.
• Quinoa, a protein-packed grain-like seed, adds a wonderful texture and nutritional value to the soup. It cooks slowly in the broth, absorbing the flavors and becoming tender.
• Salt and pepper are used to season the soup and enhance the overall taste. Adjust the seasoning according to your personal preference.
• The combination of lemon juice and eggs creates the traditional Greek-inspired “egg-lemon” sauce, known as avgolemono. This sauce adds a tangy and creamy element to the soup, making it unique and refreshing.
• Fresh dill, a fragrant herb, is added to the soup for a burst of fresh flavor. It complements the lemony taste and adds a touch of herbal brightness.
• If you prefer a heartier soup, you can include shredded roasted chicken. This addition adds protein and depth of flavor to the dish, making it more satisfying and substantial.
• The slow cooker method allows the flavors to meld together over time, resulting in a harmonious and well-developed soup. It also offers convenience and ease of preparation, as the slow cooker does the work for you.
• The soup is best served hot, allowing the flavors to fully come together. Garnish with additional fresh dill for a vibrant and appealing presentation.

This slow cooker lemon and quinoa soup is a versatile dish that can be enjoyed as a light lunch or dinner. It’s perfect for colder days when you want something comforting yet refreshing. The combination of lemon, quinoa, and dill creates a delightful harmony of flavors that will tantalize your taste buds. Whether you enjoy it on its own or pair it with a side of crusty bread, this soup is sure to satisfy and nourish.