Avgolemono Soup With Chicken And Kale Recipe

Name: Avgolemono Soup With Chicken And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed; ½ cups water; 2 carrots, cut in half; 2 celery stalks, cut in half; 1 large onion, peeled and cut in half; 2 bay leaves; 5 whole black peppercorns; 2 teaspoons salt; 1/2 cup orzo pasta, or rice; 3 eggs, at room temperature; 1 teaspoon fresh lemon zest; juice of two lemons, strained; 1 head kale, roughly chopped; salt and freshly ground pepper

Servings: persons

1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed
½ cups water
2 carrots, cut in half
2 celery stalks, cut in half
1 large onion, peeled and cut in half
2 bay leaves
5 whole black peppercorns
2 teaspoons salt
1/2 cup orzo pasta, or rice
3 eggs, at room temperature
1 teaspoon fresh lemon zest
juice of two lemons, strained
1 head kale, roughly chopped
salt and freshly ground pepper

1
Add first 8 ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately 60 to 90 minutes.
2
Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.
3
Add the orzo pasta and cook, uncovered for approximately 10 to 12 minutes until tender. While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
4
When the pasta has finished cooking, add the kale and turn off the heat. Ladle about 2 cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
5
Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
6
Adjust your seasoning for salt and pepper and add more as desired. Traditionally the soup is served in bowls with the chicken, celery, onions and carrots on a separate platter. Enjoy!!

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed, ½ cups water, 2 carrots, cut in half, 2 celery stalks, cut in half, and more.

Yes, Avgolemono Soup With Chicken And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avgolemono Soup With Chicken And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions