Description
Lemon Chicken Soup (Avgolemono) is a traditional Greek comfort dish featuring tender chicken simmered with aromatic spices and vegetables, enriched with lemon juice, eggs, and fresh dill to create a creamy, tangy broth. This wholesome soup is both nourishing and flavorful, perfect for a cozy meal any time of year.
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 cup (750ml) chicken stock
- 4 cups (960ml) just-boiled water, divided
- Salt and black pepper, to taste (1 teaspoon salt and 1/2 teaspoon black pepper for initial seasoning)
Grains and Greens
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
Egg 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
Finishing
- Extra virgin olive oil, for drizzling
Instructions
- Cook the chicken: Place the chicken thighs, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and 2 cups (480 ml) of hot water into a large saucepan. 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 and cook rice: Carefully remove the bay leaves and chicken from the pot, setting them aside on a plate to cool. Add the rinsed rice to the remaining broth along with the remaining 2 cups (480 ml) of hot water. Cover and cook the rice for 10 minutes. While the rice cooks, shred the cooled chicken meat away from the bones into very small pieces using your hands.
- Add kale and return chicken to soup: Once the rice is cooked, add the shredded kale and the shredded chicken back into the saucepan. Simmer the soup gently for 5 minutes, then remove from heat.
- Whisk the eggs and lemon: In a medium bowl, vigorously whisk together the eggs, lemon zest, and lemon juice until the mixture is frothy and homogenous with no streaks.
- Temper the eggs: Ladle 2 full ladles of hot broth from the soup into a separate cup. Gradually and slowly add this hot broth to the egg and lemon mixture, a couple of tablespoons at a time, whisking constantly to prevent the eggs from scrambling. Once halfway incorporated, increase the stream to a steady pour, continuing to whisk constantly until fully combined.
- Incorporate tempered eggs into soup: Slowly pour the tempered egg mixture back into the soup pot while whisking the soup constantly to combine gently and evenly. This creates the sauce-like, creamy consistency without curdling.
- Thicken the soup gently: Return the pot to low heat and stir in the chopped dill. Cook gently for 5 minutes, ensuring the soup does not come to a boil. If the soup becomes too thick, loosen it by adding a bit of hot water until desired consistency is reached.
- Final seasoning and serving: Taste the soup and adjust seasoning with additional lemon juice, salt, black pepper, or herbs as preferred. Serve the soup warm in bowls, drizzled with extra virgin olive oil for finishing richness.
Notes
- Make sure to add the hot broth slowly to the egg mixture to temper it properly and avoid scrambling.
- Use fresh, unwaxed lemons for the best lemon zest and juice flavor.
- Short or medium-grain rice works best to slightly thicken the soup without becoming mushy.
- Adjust lemon juice quantity according to taste preference for tanginess.
- This soup can be stored refrigerated for up to 3 days and reheated gently, adding water if it thickens too much.
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 210
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
