I absolutely love making this Slow Cooker Greek chicken soup when the weather starts to cool down. The lemon adds a bright, fresh twist, while the chicken and rice make it so comforting and filling. Every spoonful is loaded with flavor, from the oregano to the hint of dill on top.

It’s also such a lifesaver for meal prepping—make a big batch, and it’ll keep you happy and warm for a couple of days. Serve it with some crusty bread, and you’ve got a meal that feels homey and satisfying without feeling too heavy.

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Recipe Ingredients

• 1 whole chicken (1.2 kg / 2 lb 12 oz)
• 4 bay leaves (fresh or dried)
• 4 garlic cloves, bruised
• 1 onion, quartered
• 1 handful fresh oregano leaves
• Zest of 1 lemon, peeled in long strips
• ½ tsp black peppercorns
• 100 g (3½ oz / ½ cup) long-grain rice
• 2 eggs
• 3 tbsp lemon juice
• Salt and pepper, to taste
• Chopped fresh dill, for garnish

How To Make Slow Cooker Greek Chicken Soup With Rice and Lemon

1. Prepare the Broth: In your slow cooker, combine the chicken, bay leaves, garlic, onion, oregano, lemon zest, peppercorns, and 2.5 liters (87 fl oz / 10 cups) of water. Place a circle of baking paper on top of the liquid to reduce evaporation. Set to high and cook for 3 hours until the chicken is fully cooked.
2. Strain the Stock: Turn off the slow cooker, carefully remove the chicken, and set it aside to cool. Pour the stock through a fine sieve to remove solids and discard them, keeping only the strained stock.
3. Cook the Rice: In a small saucepan, cook the rice in boiling water for 10 minutes or until tender. Drain the rice and set it aside.
4. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Return 1.5 liters (52 fl oz / 6 cups) of the stock to the slow cooker and set to high.
5. Combine Ingredients: Add the shredded chicken and cooked rice to the slow cooker. Whisk the eggs in a bowl, gradually adding the lemon juice. Slowly whisk in a ladleful of the hot soup to temper the eggs, then add a second ladleful while continuing to whisk.
6. Finish the Soup: Stir the egg mixture into the slow cooker and let it cook for 10 more minutes until the soup slightly thickens. Season with salt and pepper to taste. Garnish with chopped dill before serving.

Recipe Tips

• For a richer flavor, add a touch of fresh lemon zest to the soup before serving; it will brighten up the flavors and balance the savory notes from the chicken and rice.
• If you prefer a creamier soup texture, blend a portion of the cooked rice with some broth before adding it back; this will give it a thicker, velvety consistency.
• Swap fresh dill with parsley or cilantro for a different herbal twist; each herb brings its own unique flavor that complements the lemony and savory taste of the soup.
• For a low-carb version, substitute cauliflower rice for the regular rice, keeping the same cooking times; it’ll still absorb the flavors while adding a similar texture.

Recipe FAQs and Variations

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