Keto Slow Cooker Greek Lemon Chicken Soup Recipes

SLOW COOKER LEMON CHICKEN SOUP

Steps:

• Heat 2 tsp Avocado oil in large skillet over medium high heat. Add chopped garlic, onion, celery, carrots, thyme, rosemary, sage, salt and pepper. Saute until vegetables begin to soften or until onions are translucent. This will take about 8-10 minutes.
• Trim fat from chicken breasts and filet each chicken breast long ways into 2 thin pieces each. Add to the bottom of the slow cooker.
• Add cooked vegetables on top of chicken, then add chicken stock, bay leaves, lemon zest and lemon juice.
• Cook on high for 3-4 hours or low for 6-8 hours until chicken breast is cooked all the way through.
• Once chicken is cooked, remove with tongs and shred. Add chicken back in and remove bay leaves.
• Stir in raw zucchini noodles. Adjust seasonings if needsd and serve hot.

SLOW COOKER GREEK LEMON CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock and water in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low, adding the rice or orzo during the last hour or so of cooking time to prevent overcooking.
• When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks or shred, and place back in the slow cooker.
• Place the eggs in a medium bowl and beat lightly, then whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly.
• After all the stock has been added, add the egg-lemon mixture to the soup in the slow cooker and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

KETO SLOW COOKER GREEK LEMON CHICKEN SOUP RECIPE

Steps:

• If desired, add a drizzle of olive oil to a large skillet over medium-high heat. Add the onion, celery, and garlic to the slow cooker or skillet and saute for 3 minutes. Add the mixture to the slow cooker.
• Add the chicken broth and dried oregano to the slow cooker and stir well to combine. Place the chicken thighs in the slow cooker and submerge in the broth.
• Place the lid on the slow cooker and cook on high for 3 ½ hours or low for 7 hours.
• Add the cauliflower "rice" to the slow cooker and continue to cook for an additional ½ hour on high or 1 hour on low.
• After the cook time is over, turn off the slow cooker. Remove the chicken thighs from the slow cooker and use two forks to shred into bite-size pieces. Return the shredded chicken to the slow cooker.
• In a medium bowl, whisk to combine the eggs and lemon juice. While continuously whisking, slowly add 2 ladles of the hot broth to the egg mixture until completely combined.
• While continuously stirring, slowly pour the egg mixture into the slow cooker and continue to stir for about a minute until the soup is slightly thickened and creamy. Season with salt and pepper, to taste.
• Ladle the soup into bowls and garnish with fresh dill and lemon slices before serving.

SLOW-COOKER LEMONY CHICKEN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.