Lemon Soup Comfort (Print Version)
# Ingredients:
01 -
Just over a pound of skinless chicken thighs with the bone intact.
02 -
Half a small white onion, chopped up finely.
03 -
Two big garlic cloves, minced into a paste.
04 -
A small celery stick, diced.
05 -
One medium carrot, finely chopped into small pieces.
06 -
3/4 teaspoon of ground cinnamon.
07 -
1/4 teaspoon of turmeric powder.
08 -
A couple of bay leaves.
09 -
About 3 1/4 cups of chicken broth.
10 -
Four cups of hot water, used in parts.
11 -
Half a cup of rinsed short-grain white rice.
12 -
Around 3 1/2 ounces of kale leaves, shredded with stalks discarded.
13 -
Three extra large eggs.
14 -
A teaspoon of finely grated lemon zest.
15 -
Six tablespoons of lemon juice.
16 -
Two tablespoons of freshly chopped dill.
17 -
A little extra virgin olive oil to drizzle on top when serving.
# Instructions:
01 -
In a big pot, combine chicken, veggies, spices, bay leaves, broth, and 2 cups of water. Season with salt and pepper. Let it boil, then cover and simmer for about 40 minutes.
02 -
Take out the bay leaves and chicken. Add rice and the rest of the water. Cover and cook for 10 minutes. During this time, shred the chicken into pieces.
03 -
Mix in the kale and your shredded chicken. Let it simmer together for another 5 minutes.
04 -
Beat the eggs with the lemon zest and juice until they get fluffy and light.
05 -
Slowly whisk hot soup into the egg mixture a bit at a time. Once blended, stir the egg mixture back into your soup pot.
06 -
Warm gently for 5 minutes to let it thicken. Add dill and adjust salt or pepper to taste. Drizzle with olive oil before serving.
# Notes:
01 -
Mixing eggs with hot liquid slowly keeps them smooth.
02 -
Soup will naturally thicken if it sits for a while.
03 -
You can add hot water to make it thinner, if needed.