Velvety Greek Avgolemono | Lemon Chicken Soup

Name: Velvety Greek Avgolemono | Lemon Chicken Soup
Total time: 85 min
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.

chefmelt.com

Whip up this soothing Greek-style soup made with succulent chicken, fluffy rice, and a creamy, tangy egg-lemon base. A heartwarming take on classic avgolemono.

View full recipe on chefmelt.com

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