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:
- Cook the chicken: Begin by placing the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
- Remove and cool chicken, then shred and cook rice: Once the chicken is cooked, remove the bay leaves and chicken from the pot and set them aside to cool. Add the rice to the soup along with the remaining 2 cups (480ml) of hot water. Cover and cook for 10 minutes. In the meantime, shred the chicken meat from the bones into small pieces using your hands.
- Cook kale and return chicken to the pot: After the rice has cooked, add the kale and return the shredded chicken to the pot. Simmer for an additional 5 minutes, then remove from the heat.
- Whisk eggs: In a separate medium-sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture becomes foamy with no streaks remaining.
- Temper the eggs: Carefully pour 2 ladles of hot broth from the saucepan into a cup. Then, using a whisk, slowly add this hot broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Gradually drizzle the mixture back into the saucepan while whisking the soup continuously, incorporating it slowly.
- Thicken the soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Be cautious not to let it come to a boil, and if it thickens too much, simply loosen it with a bit of hot water.
- Finish the soup and serve: Lastly, taste and adjust the seasoning, adding more lemon juice, herbs, salt, or black pepper to suit your preference. Serve this delightful Lemon Chicken Soup in warmed bowls, drizzled with extra-virgin olive oil.
Conclusion:
This reimagined Lemon Chicken Soup (Avgolemono) is a flavorful journey that brings the heart of Greece to your kitchen. Its dairy-free twist is a nod to tradition while embracing innovation, making it the perfect comfort food for any occasion. Enjoy the sunny Mediterranean flavors and the creamy texture without the need for dairy. Let this soup transport you to the enchanting streets of Athens with every spoonful.
