Description
This traditional Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup featuring tender shredded chicken, rice, kale, and a luscious lemon-egg sauce. The broth is infused with aromatic spices like cinnamon and turmeric, creating a flavorful and nourishing meal perfect for any season.
Ingredients
Scale
Soup Base
- 1 pound 2 ounces (500g) skinless chicken thighs on the bone
- 1/2 small white onion, finely chopped
- 2 fat cloves garlic, minced
- 1 small celery stalk, finely chopped
- 1 medium carrot, finely chopped
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- 3 1/4 cup (750ml) chicken stock
- 4 cups (960ml) just-boiled water, divided
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
Lemon Egg Mixture
- 3 extra large eggs
- 1 teaspoon finely grated unwaxed lemon zest
- 6 tablespoons lemon juice, or to taste
- 1 to 2 tablespoons chopped dill, or to taste
Finishing Touches
- Extra virgin olive oil
- Salt and black pepper
Instructions
- Cook the chicken: Place the chicken thighs with the onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups (480 ml) of hot water into a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 40 minutes until the chicken is fully cooked and tender.
- Remove chicken and cook rice: Remove the chicken and bay leaves from the pot and set aside on a plate to cool. Add the rinsed rice to the soup along with the remaining 2 cups (480ml) of hot water. Cover and cook for 10 minutes to allow the rice to soften. Meanwhile, use your hands to shred the cooled chicken meat into very small pieces, discarding the bones.
- Cook the kale and return chicken to pot: After the rice has cooked, add the shredded kale and the shredded chicken back into the soup. Simmer gently for 5 minutes, then remove the pot from the heat.
- Whisk the eggs: In a medium bowl, vigorously whisk together the eggs, lemon zest, and lemon juice until the mixture is pale and foamy with no streaks remaining.
- Temper the eggs: Ladle 2 cups of hot broth from the soup into a separate cup. Slowly add this broth to the egg mixture, a few tablespoons at a time, whisking constantly to prevent cooking the eggs. Once halfway incorporated, increase to a steady stream while whisking until all broth is combined.
- Incorporate egg mixture into soup: Slowly drizzle the tempered egg mixture back into the saucepan while whisking the soup continuously. This gradual incorporation thickens the soup without curdling the eggs.
- Thicken soup: Return the saucepan to low heat and stir in the chopped dill. Cook gently for 5 minutes, ensuring the soup does not boil. If the soup thickens too much, loosen it with a little hot water to achieve the desired consistency.
- Finish soup and serve: Taste the soup and adjust seasoning with additional lemon juice, dill, salt, or pepper as needed. Serve warm bowls of soup drizzled with extra virgin olive oil for a rich finish.
Notes
- Be sure to whisk the eggs and lemon mixture vigorously to create a silky texture in the soup.
- Tempering the hot broth into the egg mixture slowly prevents scrambled eggs.
- You can substitute kale with spinach if preferred.
- This soup is best served immediately but can be gently reheated without boiling.
- Adjust lemon juice and dill to your taste preference for the perfect balance of tang and herbaceousness.
Nutrition
- Serving Size: 1 bowl (about 300ml)
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 145mg
