Description
Lemon Chicken Soup (Avgolemono) is a traditional Greek soup featuring tender chicken simmered with aromatic spices and vegetables, combined with a tangy lemon-egg sauce that enriches the broth to a creamy, silky texture. This comforting soup is brightened with fresh dill and kale, making it a flavorful and wholesome dish perfect for any season.
Ingredients
Scale
Chicken and Soup Base
- 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
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
Egg-Lemon Sauce
- 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
- Salt and black pepper, to taste
Instructions
- Cook the chicken: Place the chicken thighs, chopped onion, minced garlic, celery, carrot, ground cinnamon, turmeric, bay leaves, chicken stock, and 2 cups (480 ml) of hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer gently for 40 minutes until the chicken is fully cooked.
- Remove the chicken and cook the rice: Remove the chicken and bay leaves from the pot and set aside on a plate to cool. Add the rinsed rice to the pot along with the remaining 2 cups (480 ml) of hot water. Cover and cook for 10 minutes. Meanwhile, shred the cooled chicken meat finely using your hands.
- Add kale and return chicken to pot: After the rice has finished cooking, add the shredded kale and return the shredded chicken to the soup. Simmer gently for 5 minutes, then remove the pot from heat.
- Whisk the eggs: In a separate medium bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is frothy and fully combined with no streaks.
- Temper the eggs: Ladle 2 scoops of hot broth from the soup into a cup. While constantly whisking, slowly add this hot broth to the egg-lemon mixture a few tablespoons at a time, gradually increasing to a steady stream once halfway incorporated to avoid scrambling the eggs.
- Combine egg mixture with soup: Slowly drizzle the tempered egg mixture back into the soup pot while continuously whisking the soup to incorporate the sauce smoothly.
- Thicken the soup: Place the pot back on low heat and add the chopped dill. Cook gently for 5 minutes to allow the soup to thicken without boiling. If the soup becomes too thick, thin it with a small amount of hot water.
- Season and serve: Taste and adjust seasoning with additional lemon juice, dill, salt, or pepper as desired. Serve the soup warm in bowls, drizzled with extra virgin olive oil for added richness.
Notes
- Use chicken thighs on the bone for the best flavor and tenderness.
- Be sure to add the hot broth slowly to the egg mixture to prevent curdling.
- This soup can be served as a light main course or a starter.
- Adjust lemon juice quantity according to your preference for acidity.
- Fresh dill enhances the aroma; dried dill can be used but add less.
- If you prefer, short or medium-grain rice works equally well.
- The soup can be gently reheated but avoid boiling once avgolemono sauce is added to prevent curdling.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
