Description
Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek comfort food featuring tender shredded chicken, aromatic vegetables, and a tangy lemon-egg broth thickened with rice and enhanced with fresh kale and dill. This hearty soup offers a perfect balance of savory and citrus flavors, making it a warming and nourishing dish ideal for any season.
Ingredients
Scale
Chicken and Broth
- 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)
Soup Additions
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
Egg-Lemon 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
To Finish
- Extra virgin olive oil (for drizzling)
Instructions
- Cook the chicken: In a large saucepan, combine the chicken thighs, finely chopped onion, minced garlic, celery, carrot, ground cinnamon, ground turmeric, bay leaves, chicken stock, and 2 cups (480 ml) of just-boiled water. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture 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 the chicken, then shred and cook rice: Carefully remove the bay leaves and the cooked chicken from the pot and place them on a plate to cool slightly. To the simmering broth remaining in the pot, add the rinsed rice and the remaining 2 cups (480 ml) of hot water. Cover and cook for 10 minutes until the rice is tender. Meanwhile, shred the cooled chicken meat from the bones into very small pieces using your hands.
- Cook the kale and return chicken to pot: After the rice has cooked, add the shredded kale leaves to the soup, then return the shredded chicken back into the pot. Simmer everything together for 5 minutes to combine flavors, then remove the pot from the heat.
- Whisk the eggs: In a separate medium bowl, vigorously whisk together the three extra-large eggs, finely grated lemon zest, and lemon juice until the mixture is fully combined and foamy with no visible streaks.
- Temper the eggs: Carefully ladle two scoops of hot broth from the soup into a cup. Begin slowly adding this hot broth to the egg-lemon mixture a few tablespoons at a time, whisking constantly to gently warm the eggs without scrambling. Once about halfway through, you can stream the broth in more steadily while continuing to whisk. Then, slowly pour this tempered egg mixture back into the saucepan, whisking the soup constantly to evenly incorporate the eggs and lemon flavor.
- Thicken the soup: Return the pot to low heat and stir in the chopped dill. Cook the soup gently for 5 minutes, allowing it to thicken slightly. Be careful not to bring it to a boil; if the soup becomes too thick, loosen it by adding a little hot water as needed.
- Finish soup and serve: Taste the soup and adjust the seasoning with additional lemon juice, dill, salt, or black pepper according to your preference. Serve the soup in warmed bowls, drizzled with extra virgin olive oil for added richness and flavor.
Notes
- Use skinless chicken thighs on the bone for maximum flavor and tenderness.
- Tempering the egg mixture is essential to prevent curdling and achieve a smooth, creamy soup.
- Adjust lemon juice to taste for desired tanginess.
- If the soup thickens too much, loosen with hot water rather than cream or milk to keep it traditional.
- Fresh dill adds a bright herbal note but can be omitted or substituted with parsley if preferred.
- Serve with crusty bread to soak up the delicious broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 140mg
