Avgolemono Lemon Chicken & Rice Soup

In a large lidded pot or Dutch oven, heat the EVOO, three turns of the pan, over medium-high. Add the carrot and onion; stir until veggies begin to sweat, 1 to 2 minutes. Add the garlic, turmeric, bay leaves, cumin, nutmeg, cinnamon, and a large pinch of salt and pepper, stirring to soften a few minutes more. Pour in broth and bring to a boil over high heat. Once boiling, reduce heat to low, add rice, cover, and cook until rice is tender 10 minutes.

In a medium bowl, whisk the eggs, lemon zest, and lemon juice. Ladle 2 cups of hot broth into the bowl, whisking constantly, to temper the eggs and keep them from scrambling. Increase heat to medium-low and gradually whisk the egg mixture into the pot.

Add the kale and chicken to the pot, stirring until kale wilts and meat has warmed through, 2 to 3 minutes.

Remove bay leaves and cinnamon stick, if using. Season. Serve soup in shallow bowls topped with lots of dill.