Avogolemono – Greek Lemon, Rice and Chicken Soup

This is one of my favorite soups and it is made really simple because you do it all in the slow cooker.
I guarantee you will be making this over and over!

It makes 4 serves however I usually double it as it freezes well.

Ingredients
600g chicken breast fillets
1.25l chicken stock
2 dried bay leaves
2 cloves garlic, crushed
2/3 cup medium grain white rice
2 eggs
1/2 cup fresh lemon juice
80g marinated feta in oil
1/4 cup chopped fresh basil
Lemon zest

Method
Place the chicken, bay leaves, stock, 3 1/2 cups water, crushed garlic and rice into the slow cooker.
Cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and falling apart.
Remove the chicken and shred using 2 forks.
Remove the bay leaves and throw them away.
Whisk together the eggs and lemon juice until well combined then add a ladle of the stock from the slow cooker. Mix again.
Add this mix to the slow cooker, turn on high and stir for 5 minutes until the soup whitens and thickens a little. Season with salt and white pepper.
Serve with the parsley