Mississippi Roast
Sam Sifton, Robin Chapman
11170 ratings with an average rating of 4 out of 5 stars
11,170
6 1/2 to 8 1/2 hours
Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill
- Total Time
- 4 to 6 hours and 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 servings
- 1large yellow onion, peeled and quartered
- 2carrots, peeled, trimmed and halved
- 2celery stalks, halved
- 5large garlic cloves, peeled
- 1bay leaf
- 3½ to 4pounds bone-in, skin-on chicken thighs (about 8 thighs)
- 6cups chicken broth or stock
- Black pepper
- Kosher salt
- 2cups cooked white rice
- ⅓ to ½cup fresh lemon juice (from about 2 large lemons), more as needed
- 4large egg yolks
- ½cup sour cream
- 1small bunch dill, chopped
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
1015 calories; 63 grams fat; 19 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 12 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 64 grams protein; 1875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add ½ teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- Step 2
With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Step 3
Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn’t hot enough, cover and let heat on high for another 10 minutes.
Private Notes
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Cooking Notes
Sarah
Very good. Kids loved it. Made some notes to the recipe though... Acidity would've been way to high if I had followed the recipe. Used half a lemon. The amount of chicken was not necessary with the addition of rice. I had three large thigh/bones which was perfect for 4 p. And to discard of the veggies is just an outrage. They worked out as a nice side chew. Also, I don't use a slow cooker. The recipe worked fine in a large Le Creuset in the oven. 5 hours and just under 100 C/205 F.
Josie
Made on stovetop. Used whole eggs instead of yolks (can't stand to have leftover whites) and subbed riced cauliflower instead of rice for lower carbs. Was very good.
arcoiris
Yummy dish for a cold night. But, like others, I don't see why this is a slow cooker recipe. It's just chicken soup. And unless you have leftovers, you need to use another pot to cook the rice. Tempering the egg mixture prevents curdling when you stir it in, but I'd be afraid to heat the soup on high for 10 minutes. I finished it on the stove in a heavy saucepan, and it got hot enough, stirred over low heat. Oh, I used a little yogurt instead of the sour cream and it was perfect.
Sue L
Except for the out-of-left-field sour cream, what we have here is yet another variation of Greek avgolemono soup. It may also be one of the few times when the slow cooker overcomplicates things--no "set it and forget it" here. Also no avgolemono recipe I've ever seen uses sour cream: Despite the eggs--surely enough of a thickener?--the soup may well "break," hardly a desirable result!
Elena
Used 2 eggs instead of 4 egg yolks. Was great with more lemon. Also decided to use instant pot, stew function, 10 min high pressure. Much faster! :)
Caitlyn
FYI, anyone who avoids dairy for whatever reason, you can substitute whole eggs for the egg yolks, and skip the sour cream. Search online for "Avgolemono soup" to see what I mean. Still yields a beautifully rich and creamy soup, without the use of dairy! I have *not* made this exact recipe, but it's incredibly similar to what I already make. Can also make on the stove top with leftover chicken and finely chopped vegetables (leave them in) to make a quick soup in about 30 minutes.
pblandino
Sauté vegetables in olive oil. Rough chop only. Remove and in the same pan brown chicken thighs. Add vegetables back in along with a full box of chicken bone broth, an envelope of Trader Joe’s broth and two more cups of water. Remove as many vegetables and chicken as possible and strain the rest of the broth. Whisk in four whole eggs and a half a cup of creme fraiche as per the recipe. Add chicken, cooked rice. Adjust lemon juice. Avocado on top. A winner!!!
Eve
Yum! Made this in my ale Creuset Dutch oven on the stovetop following the instructions as if it was made in a slow cooker. Delicious soup! I used whole milk plain Greek yogurt instead of sour cream. I also used Basmati rice. And I put the cooked carrots in. Gives it nice color and I love cooked carrots In this. This is a rich, thick, creamy soup. It’s amazing that there is no cream or butter yet it retains a rich taste. So much better than the heavy Chicken and Dumplings dish I made recently.
JSBBG
Thought it was delicious and loved the unique flavor of sour cream and lemon. I used 7 hicken thighs and found it too chicken heavy. I’d use 6 next time. I almost doubled the sour cream and used the higher amount of lemon juice. I diced the cooked carrots and threw them back in. Thought it could use even 1 more carrot and maybe even potatoes. At any rate, delicious!
elsie
more or less halved recipe (cooking for one in smallish slow cooker) - also used greek yogurt instead of sour cream. major *yum*
Gen
This is delicious. I am not a fan of eggs, so I mixed sour cream and lemon with some heavy cream. Used chicken breasts because that's what I had. Very easy, but yes a few more steps than stovetop. Well worth it when you can do half early in the day, the rest later.
Sarah
I would suggest cast iron cooking pot like Le Creuset in the oven! Worked fine for me! Same timing was good.
Cat
I made this on the stove but other than that followed the recipe. It’s delicious! It turned out pretty thick, but that works better for me to take to work without a lot of sloshing. (For stovetop—I simmered the chicken/veggie/broth for about an hour in a large covered pot.) Am saving the veggies and bones for stock.
Claire
halved vegetables - 2lbs thighs - Dutch oven at 200 degrees for 4 hours - kept carrot and chopped with chicken - cooked raw rice 1/4 cup for 20 minutes in broth - 2 egg yolks - 1/4 cup sour cream - juice from 1/2 lemon
Bev
I like to make slow cooker recipes and also freeze the leftovers. Would this recipe freeze well, wasn’t sure with the egg yolks in it. Gave some to the neighbors but still left with a lot. Has anyone tried freezing it?
Cynthia
I don't normally make adjustments to recipes the first time I try them, but I did this time. I used the instant pot (13 minutes and 5 minutes natural release), added an extra carrot, used 2 whole eggs, subbed yogurt in place of sour cream, cut up the veggies and put them back into the soup. I read the comments and used suggestions that seemed to make sense and they worked well.
Nelly
Though this is a satisfying soup, there is quite a bit of pre- and post-cooking work involved in this recipe.There are simpler chicken & rice soup recipes out there that taste just as good. I was astonished I had to cook the white rice separately. And I had to strain the broth 4-5 times…. Also, why the discarded vegetables? I don’t recommend this one for people interested in slow cooker recipes that value efficiency.
Mel
I used the slow cooker on low as directed but after 4 hours the chicken was not cooked (leaked pink juices after removing). I turned on high and put the chicken back in and even after another 30 minutes the chicken measured under 160 degrees. I had to keep it all on high another hour before the chicken was cooked through.
ANN MARIE
YUM! I cheated and did not add the egg or cream so it's essentially chicken noodle soup or like others have said, Greek avgolemono soup. I rarely cook and my husband was amazed and loves this. It is going to be on my "I can wow my friends and impress my husband" dish! I chopped up the veggies and put them back in....why throw them out? And I LOVED that there was none of that pesky chopping and slicing and dicing. My kind of recipe!
Kathleen Bishnoi
This soup is a labor of love. It is unbelievably good and I end up making it every fall/winter. Just yum.
Judith Vaughan
I made this without added salt for my limited salt diet. The lemon juice/egg yolk /sour cream thickening gave it a great flavor. I used boneless skinless thighs.I used Kitchen Basics unsalted chicken stock which is seasoned with vegetable juices and pepper. The soup is an attractive yellow color. I cooked this in the slow cooker.
John
Due to a deficit of time and poor planning, neglected to cook the rice before adding it to the stock. I have yet to find a good way to soften rice after the fact. That said, the soup itself is very good.
Mary Beth Lyles
This is a hearty, satisfying soup. I sliced the carrots and left them in....it was a good call. Next time I will add more lemon, salt and dill. A bit of potato wouldn't be bad either.
Annemarie
Made it as written but used Orzo. Definitely a keeper.
Michele
Removed celery but chopped the carrots and left them in. I did remove some of the green onions. Next time don’t chop the green onions - instead leave tops whole to make easier to remove
Emrie T
This was a lovely warm soup. It seemed such a shame to throw out the veggies (I ended up eating them alone- especially the garlic). I only used 4 chicken thighs and that was plenty. We'll see how my picky eater husband enjoys it
Mairead
One celery stalk = the whole bunch or head and a single piece or stick = a rib. You not really tryna tell us to use 2 whole bunches of celery for a soup with 2 carrots in it, right?
Home cook
I didn’t have sour cream, so I used 3 eggs. I also used three chicken breasts and diced them before I added them to the soup at the end. I used the juice of one Meyer lemon. It was delicious and comforting.
sara mcg
I chopped the veg into bite sized pieces, used 1 pound of boneless, skinless thighs, and two cups of dried rice. Dumped everything into a pressure cooker without browning, except the lemon, sour cream, dill and eggs. Followed the directions to add those items afterwards, except like others commented, I only used half of the recommended amount of lemon. It was a huge hit and will make again! Served with toasted rye bread on the side. Made 8 servings.
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