Name: Lemon Chicken Soup with Rice and Kale Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 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 cups (750ml) chicken stock; 4 cups (960ml) just-boiled water, divided; Salt and black pepper (1 teaspoon salt, 1/2 teaspoon black pepper for cooking); 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 (for drizzling)

Jump to Recipe· 4.7 from 119 reviews

If you’re craving a comforting bowl that’s both bright and soothing, you absolutely have to try this Lemon Chicken Soup with Rice and Kale Recipe. I first fell in love with this twist on the classic avgolemono soup because it perfectly balances the tang of lemon with hearty chicken, tender rice, and fresh kale—it’s just the cozy hug your soul needs on any day. Trust me, whether you want an elegant dinner or a nourishing lunch, this soup will not disappoint, and I’m here to walk you through every delicious step!

🤍

Why You’ll Love This Recipe

Bright and Comforting: The lemon elevates this soup with fresh zing while the hearty chicken and rice keep it soothing and filling.
Easy-to-Follow Steps: I break it down simply so you won’t feel overwhelmed even if it’s your first time making avgolemono-style soup.
Healthy and Nutritious: Kale adds a boost of vitamins and texture, making this more than just tasty—it’s also nourishing.
Family-Friendly: My loved ones go crazy for this soup, and I’m confident yours will too—perfect for weeknights or special occasions alike.

A white bowl with blue accents is filled with creamy chicken soup that has a light yellow color. The soup has small pieces of white chicken, bright orange carrot cubes, and dark green spinach leaves spread evenly throughout. There are tiny green herbs floating on top, and a slight oily shine giving it a fresh look. The bowl sits on a light gray cloth on a white marbled surface. To the left, there are three white slices of bread stacked next to the bowl, and a silver spoon lays above the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Soup with Rice and Kale, healthy lemon chicken soup, comforting chicken soup recipes, easy lemon chicken soup, nourishing kale chicken soup

Ingredients You’ll Need

The magic of this Lemon Chicken Soup with Rice and Kale Recipe lies in its simple yet flavorful ingredients. Together, they build layers of warmth and freshness, so don’t skip on the fresh lemon zest or the kale—you’ll want those bright flavors and textures.

Flat lay of skinless bone-in chicken thighs with natural skin texture, a halved small white onion showing crisp layers, two large cloves of garlic with papery skin, one fresh celery stalk with leaves attached, one medium vibrant orange carrot, small white ceramic bowls holding ground cinnamon and ground turmeric powders, two fresh green bay leaves, a simple white ceramic bowl with short-grain white rice, a loose pile of shredded fresh kale leaves without stems, three extra large whole uncracked eggs with smooth shells, a small white bowl filled with bright yellow lemon juice, a small white bowl containing finely grated unwaxed lemon zest, a small white bowl filled with chopped fresh dill, a small white bowl holding golden extra virgin olive oil, scattered black peppercorns and coarse salt crystals visible on the white marble surface, all ingredients perfectly arranged with balanced layout and symmetry, natural soft lighting highlighting freshness and texture, no utensils or packaging visible, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Chicken Soup with Rice and Kale, healthy lemon chicken soup, comforting chicken soup recipes, easy lemon chicken soup, nourishing kale chicken soup

Chicken thighs: I recommend bone-in and skinless for the best flavor and richness.
White onion: Adds subtle sweetness; finely chopped so it melts into the broth.
Garlic cloves: Freshly minced to give that fragrant base.
Celery stalk: Provides gentle aroma and crunch balanced with the softness of veggies.
Carrot: Bright color and natural sweetness to round out flavors.
Ground cinnamon and turmeric: Trust me, these spices add warmth and depth without taking over.
Bay leaves: Essential for earthy undertones in the broth.
Chicken stock: Use a good-quality stock or homemade if you can—it makes a huge difference.
White rice: Short or medium grain works best; rinsing helps keep it from getting sticky.
Kale: I love shredding the leaves fine so they cook quickly and blend nicely.
Eggs: These give the soup its signature creamy, velvety texture.
Lemon zest and juice: Freshly grated zest and freshly squeezed juice bring that fresh punch you’re after.
Dill: Adds delicate herbal notes that complement lemon beautifully.
Extra virgin olive oil: A drizzle at the end brings silkiness and richness.
Salt and black pepper: Season carefully and taste along the way!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up with this Lemon Chicken Soup with Rice and Kale Recipe depending on the season or who I’m cooking for. Feel free to make it your own—the base is so versatile!

Using Quinoa Instead of Rice: When I tried substituting rice with quinoa, it added a nice nutty texture and bumped up the protein content—great if you want a grain-free option.
Substitute Kale with Spinach: For a softer green, spinach works beautifully and cooks even faster.
Make it Spicy: Adding a pinch of red pepper flakes or a diced chili gives the soup a warm kick; my family actually preferred this zingy version!
Slow Cooker Adaptation: You can simmer everything except the eggs and lemon in a slow cooker, then add the egg-lemon mixture at the end—perfect for busy days.

How to Make Lemon Chicken Soup with Rice and Kale Recipe

Step 1: Build the Flavorful Broth

Start by placing the chicken thighs, chopped onion, minced garlic, celery, carrot, cinnamon, turmeric, and bay leaves into a large saucepan. Pour in the chicken stock along with 2 cups of just-boiled water to get everything simmering nicely. Season with salt and pepper—about a teaspoon of salt and half a teaspoon of black pepper—and bring it all to a boil. Then reduce the heat, cover, and let it simmer gently for about 40 minutes until the chicken is tender and cooked through. This slow simmer is where all those wonderful flavors start coming together, so don’t rush it!

Step 2: Shred Chicken and Cook the Rice

Once your chicken is cooked, carefully remove it and set it aside on a plate to cool a bit. Be sure to fish out the bay leaves and discard them—they’ve done their job! Add the rinsed rice to the pot and pour in the remaining 2 cups of hot water. Put the lid back on and cook for 10 minutes. While the rice cooks, use your hands to shred that juicy chicken meat off the bones into small pieces. It’s a bit messy but so satisfying, and doing it this way means the chicken will soak up the soup’s flavors beautifully.

Step 3: Add Kale and Bring It All Together

After the rice finishes cooking, toss the shredded kale into the soup along with the shredded chicken. Let everything simmer gently for 5 minutes until the kale is tender but still vibrant. This step is great because the kale gets infused with the lemony chicken broth—so good!

Step 4: Whisk the Eggs and Lemon

Now the magic: in a medium bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is light, frothy, and streak-free. This is the avgolemono technique that gives the soup its creamy texture without using any cream. I discovered this trick when I first tried making Greek-style lemon soup; whisking well makes all the difference!

Step 5: Temper the Eggs to Avoid Scrambling

This part can feel a little intimidating, but it’s all about patience. Ladle about two cups of hot broth from your soup into a separate cup. Slowly pour a few tablespoons of this hot broth into the bowl with your egg-lemon mixture, whisking constantly as you go. Start off slow—adding too much at once will scramble the eggs, and nobody wants scrambled eggs floating in their soup! Once you’re halfway done, you can increase to a steady stream while continuing to whisk. When all the broth is incorporated, slowly drizzle the egg mixture back into the soup pot, whisking constantly to blend everything evenly.

Step 6: Thicken and Finish the Soup

Return the pot to low heat and stir in the chopped dill. Let it cook gently for about 5 minutes, allowing the soup to thicken slightly and the flavors to meld. Keep an eye on it—don’t let it come to a boil, or the eggs may curdle. If the soup gets too thick, loosen it up with a splash of hot water. Finally, taste and adjust the seasoning with extra lemon juice, herbs, salt, or pepper as you like. Finish with a drizzle of extra-virgin olive oil before serving—I love how that adds a luscious silkiness to every spoonful.

👨‍🍳

Pro Tips for Making Lemon Chicken Soup with Rice and Kale Recipe

Don’t Rush the Tempering: Adding hot broth slowly to the eggs, whisking constantly, is key to that silky texture—take your time!
Shred Chicken While Rice Cooks: Using this downtime efficiently keeps things moving and makes shredding easier when the chicken is still warm but cool enough to handle.
Use Just-Boiled Water: Adding hot water maintains cooking temperature and keeps ingredients from seizing up or cooling down too fast.
Avoid Boiling After Adding Eggs: Heat gently to prevent curdling and preserve that luscious creamy texture.

How to Serve Lemon Chicken Soup with Rice and Kale Recipe

Lemon Chicken Soup with Rice and Kale Recipe - Serving

Garnishes

I usually sprinkle a bit more fresh dill or chopped parsley over the top for a pop of green and freshness. Sometimes, I add a tiny drizzle of extra virgin olive oil right before serving—it brings out the flavors and adds a subtle richness that I can’t get enough of.

Side Dishes

This soup stands beautifully on its own, but when I want to round out the meal, I love serving it with crusty bread or warm pita for dipping. A simple Greek salad or roasted vegetables are also great if you’re craving something fresh alongside.

Creative Ways to Present

For special occasions, try serving the soup in pretty bowls with a lemon wheel perched on the rim and a sprig of dill tucked inside. I’ve even made individual soup shots at parties, garnished with tiny croutons and fresh herbs—they’re always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Since the eggs and lemon make the soup delicate, it’s best eaten within this time frame for the freshest flavor and texture.

Freezing

Freezing this soup can be a bit tricky because the egg-lemon base might separate or get grainy upon thawing. To avoid this, I freeze the soup before adding the egg mixture, then gently reheat and temper the eggs in freshly warmed soup when ready to serve.

Reheating

I reheat the soup slowly over low heat on the stove, stirring frequently to prevent the eggs from scrambling. Adding a splash of hot water as needed helps keep the texture just right. If the soup thickens too much, a little extra broth loosens it up perfectly.

FAQs

Can I use chicken breast instead of thighs for this Lemon Chicken Soup with Rice and Kale Recipe?

Absolutely, you can swap in chicken breasts if you prefer leaner meat. Just keep in mind that thighs tend to stay juicier and more flavorful when simmered, so if you use breasts, watch the cooking time carefully to avoid drying out the chicken.
What if I don’t have kale on hand—can I use another green?

Definitely! Spinach, Swiss chard, or even finely chopped collard greens work well as substitutes. Each green will bring a slightly different texture and taste, but all blend beautifully in this lemony soup.
How can I prevent the eggs from scrambling when adding to the soup?

The key is to temper the eggs slowly by whisking a small amount of hot broth into the egg mixture gradually before adding it back to the pot. Constant whisking and slow pouring help prevent curdling and give you that smooth, creamy texture.
Is it necessary to rinse the rice before adding to the soup?

Rinsing the rice removes excess starch and helps prevent it from becoming too sticky or clumping together as it cooks, which I’ve found improves the overall texture of the soup.
Can this Lemon Chicken Soup with Rice and Kale Recipe be made gluten-free?

Yes! Just make sure your chicken stock is gluten-free and use rice (which naturally is gluten-free). The rest of the ingredients are naturally gluten-free as well.

Final Thoughts

I absolutely love how this Lemon Chicken Soup with Rice and Kale Recipe brings together bright, fresh lemon flavor with hearty ingredients that warm you from the inside out. When I first tried this recipe, it quickly became a favorite in my family because it’s so comforting yet light—and surprisingly easy to make. I can’t recommend it enough for those chilly evenings or whenever you need a bit of kitchen magic in a bowl. Seriously, give it a go; you’ll be making it again and again.