Slow Cooker Chicken Avgolemono for Two

By á-25010

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)

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

Details

Servings 2
Preparation time 15mins
Cooking time 450mins

Preparation

Step 1

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.