Lemon Chicken Soup (Print Version)
# Ingredients:
01 -
4 cups hot water, split.
02 -
3¼ cups chicken broth.
03 -
1 pound 2 ounces of bone-in, skinless chicken thighs.
04 -
3 large eggs.
05 -
6 tablespoons fresh squeezed lemon juice.
06 -
½ cup rinsed short-grain white rice.
07 -
3½ ounces of kale, chopped, tough stalks removed.
08 -
2 tablespoons freshly chopped dill.
09 -
Extra virgin olive oil to drizzle before serving.
10 -
¾ teaspoon ground cinnamon.
11 -
¼ teaspoon ground turmeric.
12 -
2 bay leaves.
13 -
1 teaspoon finely grated lemon zest.
14 -
2 garlic cloves, minced.
15 -
1 medium carrot, finely chopped.
16 -
½ small white onion, diced.
17 -
1 small celery stalk, minced.
# Instructions:
01 -
Combine chicken, spices, vegetables, broth, and 2 cups water in a pot. Season. Bring to boil, then reduce heat and cook covered for 40 mins.
02 -
Take out chicken and bay leaves. Mix in rice and remaining water. Cook with lid on for 10 mins while shredding the chicken.
03 -
Add shredded chicken and kale to the pot. Let cook for another 5 mins over low heat.
04 -
Whip together eggs, lemon zest, and lemon juice until frothy.
05 -
Gradually add hot soup broth to egg mixture while stirring. Pour the egg blend back into the pot, mixing well.
06 -
Heat soup gently for 5 mins to thicken. Sprinkle in dill and adjust the taste. Add olive oil on top when serving.
# Notes:
01 -
Slowly adding hot soup avoids scrambled eggs.
02 -
The soup naturally thickens as it cools.
03 -
Thin it out by adding more hot water if it’s too thick.