Effortless Greek Lemon Chicken (Print Version)
# Ingredients:
01 -
Skinless, bone-in chicken thighs, 1 pound 2 ounces.
02 -
Half of a small white onion, chopped finely.
03 -
Two big garlic cloves, minced.
04 -
One medium carrot, diced small.
05 -
A small stick of celery, finely chopped.
06 -
Three and a quarter cups chicken broth.
07 -
Two bay leaves.
08 -
A little less than a teaspoon of cinnamon powder.
09 -
One-fourth teaspoon turmeric powder.
10 -
Four cups of hot water, use in parts.
11 -
Half cup short-grain white rice, rinsed well.
12 -
Kale (3.5 ounces)—stems removed, leaves shredded.
13 -
Three extra-large eggs.
14 -
Fresh lemon zest, finely grated (1 teaspoon).
15 -
Six tablespoons of freshly squeezed lemon juice.
16 -
Two tablespoons dill, freshly chopped.
17 -
Extra virgin olive oil for drizzling before serving.
# Instructions:
01 -
Add chicken, veggies, spices, bay leaves, broth, and 2 cups water to a pot. Sprinkle with salt and pepper. Bring to a boil, lower heat, and cook covered for 40 minutes.
02 -
Take out the chicken and bay leaves. Stir in the rice with the rest of the water. Put the lid on and cook for 10 minutes. While it cooks, shred the chicken.
03 -
Mix the shredded chicken back into the pot along with the kale. Let it simmer another 5 minutes.
04 -
Beat the eggs with the lemon zest and juice until bubbly.
05 -
Gradually whisk hot soup broth into the egg mixture a little bit at a time. Pour the egg mixture slowly into the soup while stirring well.
06 -
Warm it gently for 5 minutes to make it a bit thicker. Toss in the dill, check the seasoning, and drizzle olive oil before eating.
# Notes:
01 -
Mixing hot liquid into the eggs keeps them from scrambling.
02 -
The soup will thicken up as it rests.
03 -
You can add a little hot water if it gets too thick.