Description
A comforting and nutritious Lemon Chicken and Kale Soup featuring tender chicken thighs, fresh vegetables, and a bright lemon-egg yolk mixture that adds creaminess and tang. This soup is perfect for a wholesome meal and serves 8.
Ingredients
Scale
Vegetables and Aromatics
- 3 carrots, sliced
- 2 celery ribs, sliced
- 1/2 onion, diced
- 1 inch fresh ginger, sliced
- 3 cups chopped kale
Protein
- 5-6 skinless boneless chicken thighs
- 3 egg yolks
Liquids and Flavorings
- 8 cups chicken stock
- 1 lemon (zested and juiced)
- salt and pepper to taste
Instructions
- Combine Ingredients: Add the sliced carrots, celery, diced onion, sliced ginger, and chicken thighs to a large pot or Dutch oven. Zest the lemon directly on top of the vegetables and chicken, then pour in the chicken stock.
- Cook Soup: Cover the pot and heat over high heat until the soup reaches a boil. Then reduce the heat to medium and let it simmer for 40 minutes, or until the chicken and vegetables are tender.
- Remove Chicken: Carefully remove the chicken from the soup and set it aside to cool for a few minutes.
- Prepare Lemon and Egg Mixture: In a separate bowl, mix the lemon juice with the egg yolks. Using a ladle, slowly drizzle some of the hot soup broth into the lemon and egg mixture while stirring continuously. Repeat adding another ladle of broth and stir until the mixture becomes bright yellow and creamy.
- Add Kale and Chicken Back: Stir the chopped kale into the pot. Shred the cooled chicken and add it back into the soup.
- Incorporate Lemon-Egg Mixture: Carefully stir the lemon and egg yolk mixture into the soup. Season with salt and pepper to taste. Turn off the heat, cover the pot, and let the soup rest for 10 minutes to meld flavors.
- Serve: Remove the ginger slices from the soup before serving. Enjoy your warm, flavorful Lemon Chicken and Kale Soup!
Notes
- The egg yolk and lemon mixture adds creaminess without using cream, so stir slowly to avoid curdling.
- If kale is not preferred, substitute with spinach or Swiss chard.
- Use homemade or low-sodium chicken stock to control saltiness.
- For a lighter soup, remove the skin from chicken thighs before cooking if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
