Lemon Chicken Soup (Print Version)

# Ingredients:

01 - 1 pound 2 ounces chicken thighs, skinless, bone-in.
02 - ½ small white onion, finely chopped.
03 - 2 large garlic cloves, minced.
04 - 1 small celery stalk, finely chopped.
05 - 1 medium carrot, finely chopped.
06 - ¾ teaspoon ground cinnamon.
07 - ¼ teaspoon ground turmeric.
08 - 2 bay leaves.
09 - 3¼ cups chicken stock.
10 - 4 cups hot water, divided.
11 - ½ cup short-grain white rice, rinsed.
12 - 3½ ounces kale, stalks removed and leaves shredded.
13 - 3 extra large eggs.
14 - 1 teaspoon lemon zest, finely grated.
15 - 6 tablespoons lemon juice.
16 - 2 tablespoons fresh dill, chopped.
17 - Extra virgin olive oil for serving.

# Instructions:

01 - Put chicken, vegetables, spices, bay leaves, stock and 2 cups water in pot. Add salt and pepper. Boil, then simmer covered for 40 minutes.
02 - Remove chicken and bay leaves. Add rice and remaining water. Cover and cook 10 minutes. Meanwhile, shred chicken.
03 - Stir in kale and shredded chicken. Simmer 5 minutes more.
04 - Whisk eggs, lemon zest and juice until foamy.
05 - Slowly whisk hot broth into egg mixture bit by bit. Then whisk egg mixture back into soup.
06 - Heat gently 5 minutes to thicken. Add dill and adjust seasoning. Serve with olive oil drizzle.

# Notes:

01 - Tempering eggs prevents curdling.
02 - Soup will thicken as it stands.
03 - Add hot water to thin if needed.