Lemon Chicken Soup (Avgolemono) (Print Version)
# Ingredients:
01 -
1 lb 2 oz skinless chicken thighs, bone-in.
02 -
1/2 small onion, chopped.
03 -
2 cloves garlic, minced.
04 -
1 celery stalk, chopped.
05 -
1 carrot, chopped.
06 -
3/4 teaspoon ground cinnamon.
07 -
1/4 teaspoon ground turmeric.
08 -
2 bay leaves.
09 -
3 1/4 cups chicken stock.
10 -
4 cups hot water, divided.
11 -
1/2 cup short grain rice.
12 -
3 1/2 oz kale, shredded.
13 -
3 extra large eggs.
14 -
1 teaspoon lemon zest.
15 -
6 tablespoons lemon juice.
16 -
1-2 tablespoons dill.
17 -
Olive oil for serving.
# Instructions:
01 -
Simmer chicken with vegetables, spices, stock and 2 cups water for 40 minutes.
02 -
Remove chicken, add rice and remaining water. Cook 10 minutes while shredding chicken.
03 -
Return shredded chicken to pot with kale, simmer 5 minutes.
04 -
Whisk eggs with lemon. Very slowly whisk in hot broth to temper.
05 -
Slowly whisk egg mixture back into soup, add dill, heat gently 5 minutes to thicken.
06 -
Adjust seasonings, serve with olive oil drizzle in warm bowls.
# Notes:
01 -
Never boil after adding eggs.
02 -
Add hot broth very gradually.
03 -
Can thin with hot water if needed.