Slow Cooker Chicken Avgolemono for Two

This Crisp acidity of lemon juice and the lusciousness of both sour and heavy creams turn this refurbished Greek stunner into something you'll love to make week after week. Served with warm crisp bread, it makes for a satisfying meal. (from "The Complete Slow Cooking for Two)
Slow Cooker Chicken Avgolemono for Two
Slow Cooker Chicken Avgolemono for Two

PREP TIME

15

minutes

TOTAL TIME

450

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

450

minutes

SERVINGS

2

servings

Ingredients

  • 2

    bone-in skinless chicken breasts

  • 3 2/3

    cups Chicken Stock

  • 1

    onion, chopped

  • 2

    garlic cloves, minced

  • 1

    carrot, chopped

  • 1/3

    cup basmati rice

  • 1/2

    tsp. salt

  • 1/2

    cup heavy cream

  • 1/4

    cup sour cream

  • 3

    Tbls. freshly squeezed lemon juice

  • 1

    Tbls. cornstarch

Directions

1. In the slow cooker, combine the chicken, stock, onion, garlic, carrot, rice and salt. Stir well. 2. Cover and cook on low for 6 1/2 hours. 3. Remove the chicken from the soup. Remove the meat from the bones, and discard the bones or save them for stock. Shred the chicken and return it to the soup. 4. In a medium bowl, whisk together the cream, sour cream, lemon juice and corn starch. Add 1 cup of hot liquid from the soup and whisk well. 5. Beat the cram mixture into the soup and cook on high for 15 minutes or until the soup is slightly thickened. 6. Ladle the soup into 2 bowls and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: