Velvety Greek Avgolemono | Lemon Chicken Soup - Chef Melt

Ingredients

• 1 ¼ pounds chicken thighs, bone-in, no skin.
• Half a white onion, chopped super fine.
• Two big garlic cloves, minced up nicely.
• One small stalk celery, diced tiny.
• Medium carrot, also chopped finely.
• ¾ tsp cinnamon powder.
• ¼ tsp turmeric powder.
• A couple bay leaves.
• 3 ¼ cups of chicken broth.
• Four cups of hot water, used at different steps.
• Half a cup of short-grain white rice, rinsed.
• About 3 ½ oz. of kale, shredded and stems taken out.
• Three jumbo eggs.
• 1 teaspoon lemon zest, grated finely.
• 6 tbsp fresh lemon juice.
• 2 tbsp chopped fresh dill.
• Some extra virgin olive oil for finishing.