This is such a great soup for a day you just want to be cozy yet nourished. It's filling, packed with gut healthy ingredients yet super flavorful! The original name for this soup is called avgolemono soup. It's a greek lemon soup. Chickpeas add protein for this vegetarian version, but feel free to swap for shredded chicken.
Ingredients:
Makes 4 servings
- 4 c chicken/veggie stock
- 1/2 c Arborio rice
- 1 large carrot
- 2 celery stalks
- 1/2 onion
- 4 cloves garlic
- 3 large leaves dino kale
- 1 can chickpeas
- 2 eggs
- juice of 1 1/2 lemon
- 1 bay leaf
- 1 tbsp dill
- salt
- pepper
- olive oil
Directions:
- Chop onion, carrot, celery, and kale, and mince garlic. Drain and rinse your chickpeas.
- Heat a drizzle of olive oil in a pot over medium heat, then add your onion, carrot, and celery and sauté. Add garlic after a few minutes and sauté for another minute.
- Add the stock and Arborio rice and bring to a boil over high heat.
- Then decrease the heat to medium low, add the chickpeas and bay leaf, and let simmer uncovered for 20 minutes.
- Crack 2 eggs into a separate bowl along with the lemon juice and beat until well combined.
- Remove the bay leaf from the pot, and spoon 1-2 ladles of soup into the bowl with the eggs. Beat the eggs with the soup to temper the eggs.
- Add the tempered eggs into the pot along with the kale, dill, and salt and pepper to taste.
- Serve on its own, or with your favorite dipping bread.
To make this a non vegetarian soup, add 1 or 2 shredded chicken breasts to the soup. You can also use orzo or stelline pasta instead of Arborio rice, just make sure to check how well the pasta has cooked after about 15 minutes to avoid overcooking. If you add chicken, you can remove the chickpeas, or sub chickpeas for another type of bean like cannelini. Substitutions are endless! I've also thought about adding a bit of chili oil to the top... Enjoy!! 🫶