Indulge in the sunny flavors of the Mediterranean with our reimagined Lemon Chicken Soup (Avgolemono). This Greek classic, reinvigorated with fresh herbs and zesty lemon, offers a dairy-free twist that captures the essence of the vibrant streets of Athens. Every spoonful is a journey to the heart of Greece, where the richness of tradition meets the brightness of innovation.
Lemon Chicken Soup (Avgolemono)
Ingredients:
- 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
- Scant 1/2 cup (90g) short or medium-grain white rice, rinsed
- 3 1/2 ounces (100g) kale, stalks removed, leaves shredded
- 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
- Extra-virgin olive oil
- Salt and black pepper
Method:
