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Lemon Chicken Soup (Avgolemono)
Lemon Chicken Soup (Avgolemono)
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Greek-inspired Lemon Chicken Soup bursting with zesty lemon, fragrant herbs, and fresh vegetables.
Ingredients:
  • Salt and black pepper
  • 1 pound 2 ounces (500g) skinless chicken thighs on the bone
  • 1/2 small white onion, finely chopped
  • 2 fat garlic cloves, minced
  • 1 small celery stalk, finely chopped
  • 1 medium carrot, finely chopped
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 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
  • 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
  • Extra-virgin olive oil
Instructions:
  • Enhance the flavors: Combine chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then simmer covered for 40 minutes until chicken is cooked through.
  • After cooking, set aside the chicken to cool and shred it finely. Remove the bay leaves. In the same pot, add the rice and 2 cups (480ml) of hot water. Cover and cook for 10 minutes.
  • Add kale and chicken back to pot after rice is cooked. Simmer for 5 minutes before removing from heat.
  • Whisk eggs: In a medium bowl, vigorously whisk together eggs, lemon zest, and lemon juice until foamy and smooth.
  • Gradually combine 2 ladles of hot broth with lemony eggs, whisking constantly to prevent curdling. Then slowly pour the mixture back into the saucepan, whisking continuously until fully combined.
  • Continue cooking on low heat with dill for 5 minutes to thicken the soup. Maintain a gentle simmer and add hot water if needed to adjust thickness.
  • Taste and adjust seasoning by adding more lemon juice, herbs, salt, or black pepper as needed. Serve in warmed bowls and drizzle with extra-virgin olive oil before serving.

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