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Avgolemono (slow cooker) 
Recipe Name Avgolemono (slow cooker) 
Difficulty Level Easy 
Traditional food from  
Ingredients 900ml chicken stock
50g easy cook rice
3 egg yolks
30-60mls of lemon juice
2 tablespoons of finely chopped parsley
Salt and pepper
Lemon slices 
Preparation 1. Pour the stock into the slow cooker and cook on 'high' for 30 minutes until the stock reaches boiling point.

2. Stir in the rice and cook for 45 minutes or until the rice is tender. Season with salt and pepper. Turn off the slow cooker and remove the lid. Leave the mixture to stand for 5 minutes.

3. meanwhile, whisk the egg yolks in a bowl and add around 30ml of lemon juice, whisking until the mixture is smooth and bubbly. Add a ladle of the hot soup to the egg mixture, whisking continuously.

4. Slowly add the egg mixture to the slow cooker, whisking all the time. The soup will thicken slightly and turn a little yellow.

5. tasta and add more lemon juice and salt and pepper as needed. Stir in the parsley and garnish with parsley sprigs and lemon slices. 


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