Greek Lemon Chicken Soup

Directions

1. Wash hands with soap and water.

2. In a slow cooker, combine onion, broth, water, rice and chicken; season to taste with salt and pepper. Cover and cook on low for 4 1/2 hours.

3. In a medium bowl, whisk together butter and flour until smooth. Add a cup of hot soup into the flour/butter mixture and whisk until smooth; stir back into soup. Add lemon juice and zest.

4. In a small bowl whisk eggs until frothy. Add a tablespoon of the hot soup into the eggs and whisk, then repeat the process a few times. Add mixture to slow cooker and stir.

5. Turn slow cooker to high and cook for 15 minutes, uncovered, or until soup thickens. Serve garnished with parsley.

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