High-Protein Greek Lemon Chicken Orzo Soup You Can Make in a Crockpot—Meal Prep Gold!
If there’s one dish I find myself returning to every winter, it’s this Greek Lemon Chicken Orzo Soup Crockpot recipe. It’s the kind of comforting bowl that instantly warms you from the inside out—bright, silky, refreshing, yet deeply cozy. Over the years of testing and rewriting recipes for my clients, friends, and readers, this slow cooker version has absolutely become a go-to. It delivers everything you want in healthy winter bowls: high protein, clean eating ingredients, light creaminess (without cream!), and a Mediterranean flavor that makes every bite feel nourishing.
In today’s post, I’m sharing not just the recipe, but the heart behind it. And yes—we’re taking inspiration straight from the beloved Greek avgolemono, that iconic lemon-egg soup known for its dreamy texture and bright citrus kick. Except today, we’re doing it in the most hands-off way possible: the slow cooker.
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What Makes Avgolemono So Special?
Before we dive into how to make this beautiful bowl, let me tell you a little story. Years ago while traveling, I tasted my first traditional avgolemono in a tiny seaside taverna in Thessaloniki. It was raining, my clothes were soaked, and this steaming bowl of lemony chicken soup was the most comforting thing I’d had in months. The broth was silky—almost creamy—yet there wasn’t a drop of cream in sight. It tasted light, bright, and incredibly tummy friendly.
When I later learned the creaminess came from eggs gently tempered into the broth, I was hooked. The technique fascinated me, and I’ve been recreating variations ever since—particularly for meal prep dinners where people want something wholesome, cozy, low-cal, and high-protein.
Why This Recipe Is a Winter Meal Prep Powerhouse
- High Protein: Packed with shredded chicken breast or rotisserie chicken.
- Clean Eating: Simple whole ingredients—no cream, no processed shortcuts.
- Tummy Friendly: The lemon and chicken broth combination is gut soothing.
- Low Cal: Only around 300–330 calories per serving.
- Meal Prep Friendly: Stores well in the fridge for days.
- Slow Cooker Convenience: Dump, cook, stir—done.
- Mediterranean Flavor: Bright, citrus-forward, and herb-layered.
This soup is truly a gem—and after refining this recipe many times, this is the version I’m proudest to share.
🧾 Exact Ingredient Measurements
These measurements make 6 generous servings—perfect for weekly healthy meal prep.
Ingredients:
- 1.5 lbs (680 g) boneless skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- 1 cup dry orzo pasta
- 8 cups low-sodium chicken broth
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1 medium yellow onion, diced
- 3 large carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups baby spinach
- 2 tbsp fresh dill, chopped (optional but recommended)
How to Make This Greek Lemon Chicken Orzo Soup (Crockpot Method)
This version follows the traditional avgolemono technique—but adapted for slow cooking so it’s absolutely foolproof.
🟡 Step 1 — Add Everything Except Orzo & Eggs
Place chicken, vegetables, broth, garlic, bay leaf, oregano, salt, and pepper into the slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
🟡 Step 2 — Shred the Chicken
Once the chicken is tender, remove and shred it with two forks.
If using rotisserie chicken, skip this step and simply add 3 cups shredded rotisserie meat now.
🟡 Step 3 — Add the Orzo
Return the chicken to the slow cooker and stir in the orzo.
Cook on HIGH for another 20–25 minutes until the orzo is tender.
🟡 Step 4 — Make the Avgolemono Egg-Lemon Mixture
In a medium bowl, whisk together:
- 3 large eggs
- 1/2 cup lemon juice
Now for the magic step:
Temper the eggs. This prevents curdling and creates the creamy texture.
Slowly ladle 1–2 cups of hot broth from the slow cooker into the egg-lemon mixture while whisking constantly.
Slowly pour the tempered mixture back into the slow cooker and stir gently.
🟡 Step 5 — Add Greens & Fresh Herbs
Add baby spinach and fresh dill, stirring until wilted.
Taste and adjust seasoning. Add extra lemon if you prefer it brighter.
Why This Soup Is Creamy Without Cream
The avgolemono method relies on emulsifying eggs and lemon juice into warm broth. When done gently, the broth becomes silky, rich, and lightly creamy without dairy or flour. It’s healthier, lighter, and truly perfect for anyone wanting tummy friendly, low cal, clean eating dinners.
🌟 Chef’s Notes & Variations
- To thicken the soup: Add an extra egg or reduce broth by 1 cup.
- To increase protein: Add extra chicken or stir in 1 can chickpeas.
- To make it extra lemony: Add zest of 1 lemon.
- To make it low-carb: Replace orzo with riced cauliflower.
- To make it gluten-free: Use gluten-free orzo.
💛 My Favorite Kitchen Tools for This Recipe
These are tools I’ve relied on for years to get the best results from any slow cooker or soup recipe. They make cooking easier, cleanup faster, and the entire meal prep experience more enjoyable.
⭐ 1. Crockpot 6-Quart Programmable Slow Cooker
This is the exact model I use for all my slow-cooked recipes—including this avgolemono soup. It heats evenly, has an auto-warm setting, and fits a full batch of meal prep meals easily.
Perfect for: Busy cooks, hands-free winter dinners, weekly meal prep.
Upgrade your kitchen routine and make every winter recipe easier—grab this Crockpot on Amazon today!
⭐ 2. OXO Good Grips 3-Piece Mixing Bowl Set
These bowls are ideal for whisking the egg-lemon avgolemono mixture because they’re lightweight, non-slip, and heat-safe. I use them weekly—they’re durable and dishwasher friendly.
Perfect for: Tempering eggs, mixing ingredients, and meal prep organization.
Get your hands on these reliable mixing bowls and elevate your cooking!
⭐ 3. KitchenAid Stainless Steel Ladle
This ladle is perfect for transferring hot broth during the tempering process. It’s sturdy, balanced, and great for serving soups in general.
Perfect for: Avgolemono, stews, chilis, and everyday ladling tasks.
Add this ladle to your tool collection for perfect soups every time!
How to Store, Reheat, and Pack for Meal Prep
Refrigerator Storage:
This soup lasts beautifully for 4–5 days in airtight containers.
Reheating Tips:
- Use gentle heat (medium-low).
- Stir slowly to keep the avgolemono creamy.
- Add a splash of broth if the orzo absorbs too much liquid.
Freezing (Important!)
Traditional avgolemono soups don’t freeze well due to the egg mixture. For freezing, skip the egg step and add it fresh when reheating.
What to Serve With This Soup
- Greek village salad
- Lemon roasted potatoes
- Warm pita bread
- Mediterranean-style roasted vegetables
But honestly? This soup is so satisfying and high-protein that it often works perfectly as a stand-alone dinner.
Final Thoughts: A Cozy, Healthy Winter Bowl You’ll Make Again & Again
Every time I make this Greek Lemon Chicken Orzo Soup, I’m reminded why it’s such a staple in my winter kitchen. It’s vibrant, comforting, low-cal, high-protein, and perfect for meal prep—all with that signature Mediterranean brightness I can never get enough of.
If you want a recipe that tastes nourishing, feels luxurious, but fits into clean eating, this is your soup. I hope you love it as much as I’ve loved perfecting it through years of testing, tasting, and adapting.
Enjoy your healthy winter dinners and happy cooking!
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