Greek Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
1 ¼ pounds chicken thighs, bone-in, no skin.
02 -
Half a white onion, chopped super fine.
03 -
Two big garlic cloves, minced up nicely.
04 -
One small stalk celery, diced tiny.
05 -
Medium carrot, also chopped finely.
06 -
¾ tsp cinnamon powder.
07 -
¼ tsp turmeric powder.
08 -
A couple bay leaves.
09 -
3 ¼ cups of chicken broth.
10 -
Four cups of hot water, used at different steps.
11 -
Half a cup of short-grain white rice, rinsed.
12 -
About 3 ½ oz. of kale, shredded and stems taken out.
13 -
Three jumbo eggs.
14 -
1 teaspoon lemon zest, grated finely.
15 -
6 tbsp fresh lemon juice.
16 -
2 tbsp chopped fresh dill.
17 -
Some extra virgin olive oil for finishing.
# Instructions:
01 -
Combine chicken, veggies, spices, bay leaves, broth, and 2 cups of water in a big pot. Add seasoning like salt and pepper. Bring it to a boil, then simmer on low with the lid on for 40 minutes.
02 -
Take out the bay leaves and chicken. Toss in the rice and the water you have left. Cover it up and let it cook for 10 minutes. While that's cooking, shred the chicken into bits.
03 -
Mix in the shredded chicken and kale. Let it cook gently for another 5 minutes.
04 -
Beat the eggs with the lemon juice and zest until they get all frothy.
05 -
Carefully pour hot broth into the egg mixture a little bit at a time while whisking. Then, pour that egg mix back into the pot of soup while whisking again.
06 -
Warm it on low for about 5 minutes so it thickens. Toss in the dill and adjust the salt or pepper if needed. Drizzle a little olive oil on top before serving.
# Notes:
01 -
Mixing eggs slowly with hot broth avoids them scrambling.
02 -
The soup will naturally thicken over time while sitting.
03 -
Pour in extra hot water if you'd like it thinner.