Finally, the temperatures in my hometown are starting to creep back down to a bearable level.
Now, I’m not typically one to complain about the weather. I’m lucky enough to live in a climate that offers chilly, snowy winters and warm, sunny summers, as well as everything in between. Right now, I’m gearing up for a spectacular change in scenery as the leaves of the trees that surround our homestead turn colors of deep red. burnt orange and canary yellow. Fall is, undoubtedly, my favorite season.
However, the month of September, up to this point, has been hard to take due to the unusually hot temperatures. Even into the middle of the month, the highs were reaching over 80 degrees. It’s hard to be my most basic self, indulging in all the big scarves, knee high boots and PSLs of fall, when Mother Nature can’t let go of summer.
So, now that it’s finally cooled down into the 50s and 60s, I’m enjoying a day of fall cleaning and transitioning the contents of my closet from sundresses and flip flops to sweaters and boots. I’m also breaking out the slow cooker because cooler weather also signals the arrival of soup, stew and chili season.
To start off, I’ve decided to make one of my all-time favorite soups. Avgolemono soup is a Greek lemon chicken soup that I first tasted at a Greek-style restaurant near my home. The soup in the restaurant was delicious, although a little plain in terms of presentation with its white chicken on white rice in a cream colored broth. When I made this at home for myself, I decided to combine this Greek soup with a little French-inspired cuisine by starting my recipe with a mirepoix. The combo of lemon chicken soup with a medley of onions, celery and carrots gave this soup a more complex flavor and a more familiar favor, like a good, hearty chicken noodle soup. It also livened up the color of the soup, making it more visually appealing.
I can’t say that this is a thoroughly traditional version because I’ve changed some of the ingredients. It’s also not typically made in a slow cooker, but since I’ve got so many fall decorations to put up and so much cleaning to do, I’m letting the slow cooker do the work today.
Despite my alterations, if you’re a fan of Greek food and/or chicken soup, you will love this hearty soup with a tangy hit of lemon!
Slow Cooker Avgolemono Soup
8 cups of chicken broth
2 chicken breasts, thawed
1 cup diced white onion
1 cup diced carrots
1 cup diced celery
1 cup brown rice, uncooked
1/2 cup lemon juice
Salt + Pepper to taste
In a slow cooker, combine broth, chicken, onion, carrots, celery and rice. Cook on high for 4 hours, stirring occasionally. Using two forks, pull chicken meat apart until it is completely shredded.
In a bowl, whisk the three eggs together. Using a ladle, add some of the soup broth to the eggs and stir. Repeat this 2-3 times to temper the eggs to the temperature of the soup. Pour the egg mixture back into the slow cooker and add the lemon juice.
Cook another 1-2 hours.
Season to taste.