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Lemon Chicken Soup (Avgolemono)

A classic Greek soup featuring tender chicken and rice in a velvety lemon-egg broth, brightened with fresh dill and enriched with kale.

Ingredients

Scale
  • 1 lb 2 oz chicken thighs, skinless, bone-in.
  • 1/2 small white onion, chopped.
  • 2 cloves garlic, minced.
  • 1 celery stalk, chopped.
  • 1 carrot, chopped.
  • 3/4 teaspoon ground cinnamon.
  • 1/4 teaspoon ground turmeric.
  • 2 bay leaves.
  • 3 1/4 cups chicken stock.
  • 4 cups hot water.
  • 1/2 cup short grain rice.
  • 3 1/2 oz kale, shredded.
  • 3 extra large eggs.
  • 1 teaspoon lemon zest.
  • 6 tablespoons lemon juice.
  • 1–2 tablespoons dill.
  • Olive oil for serving.

Instructions

  1. Simmer chicken with vegetables, spices, stock and 2 cups water for 40 minutes.
  2. Remove chicken, add rice and remaining water. Cook 10 minutes while shredding chicken.
  3. Return chicken to pot with kale, simmer 5 minutes.
  4. Whisk eggs with lemon. Gradually add hot broth while whisking.
  5. Slowly stir egg mixture into soup, add dill, cook gently 5 minutes to thicken.
  6. Adjust seasonings, serve with olive oil drizzle.

Notes

Never let soup boil after adding eggs.
Can thin with hot water if needed.
Best served fresh.

  • Author: Chef Stella

Nutrition

  • Calories: 310
  • Fat: 12 g
  • Carbohydrates: 22 g
  • Protein: 29 g