Greek Style Lemon Chicken Soup with Kale
Inspired by the traditional Greek soup known as avgolemono, our version of this warming dish uses brown rice rather than the typical orzo. We’ve also added kale for a boost of color and added fiber.
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Habits This Recipe Helps You Keep
- Improve gut health
- Eat the rainbow
- Select healthy fats
- Hydrate with food
Related: 20 Daily Habits for a Healthier, Happier You!
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 tsp sea salt
- 3 cloves garlic, minced
- 1 lemon, zested and juiced, divided
- 8 cups low-sodium chicken broth
- 1 cup water
- 2 lb boneless skinless chicken thighs
- 1/2 cup dry brown rice
- 2 bay leaves
- 2 large eggs
- 3 cups finely chopped kale
- ¼ tsp cracked black pepper
- 2 tbsp chopped parsley, for garnish, optional
Preparation
- In a large saucepan or Dutch oven on medium, heat oil. Add onion, sprinkle with salt and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in garlic and lemon zest; sauté 1 minute. Add broth, water, chicken, rice and bay leaves; bring just to a boil, then reduce heat, cover and simmer until chicken is cooked through and rice is tender, 30 to 35 minutes. Transfer chicken to a cutting board.
- When chicken is cool enough to handle, chop or shred. In a medium bowl, whisk together eggs and lemon juice. While whisking constantly and vigorously, slowly drizzle a ladleful of broth from saucepan into bowl to temper eggs. Whisk egg mixture back into soup, then add chicken and kale. Simmer until chicken is warmed through and kale is tender, about 5 minutes. Remove bay leaves and add pepper. Ladle into bowls and sprinkle with parsley (if using).
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 354
- Carbohydrate Content 20 g
- Cholesterol Content 204 mg
- Fat Content 13 g
- Fiber Content 2 g
- Protein Content 40 g
- Saturated Fat Content 3 g
- Sodium Content 588 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 3 g