Greek Egg-Lemon Soup (Print Version)

# Ingredients:

01 - 3/4 teaspoon cinnamon powder.
02 - 1/2 medium white onion, diced.
03 - 1/4 teaspoon turmeric powder.
04 - 2 garlic cloves, finely chopped.
05 - 1 diced celery stick.
06 - 1 carrot, cut into small pieces.
07 - 2 dried bay leaves.
08 - 4 cups boiling water.
09 - 3 1/4 cups broth made from chicken.
10 - 1/2 cup rice, short-grain.
11 - 3 eggs, extra-large.
12 - 3 1/2 oz shredded kale.
13 - 6 tablespoons fresh lemon juice.
14 - 1 tablespoon or more chopped dill.
15 - 1 teaspoon grated lemon peel.
16 - Olive oil to drizzle when serving.
17 - 1 lb 2 oz bone-in chicken thighs, no skin.

# Instructions:

01 - Cook the chicken along with veggies, spices, broth, and 2 cups of water on a low simmer for 40 minutes.
02 - Take out the chicken, toss in the rice and rest of the water, and let it cook for 10 minutes. Meanwhile, shred the chicken.
03 - Put the chicken back into the pot, toss in the kale, and let it simmer for 5 minutes.
04 - Beat the eggs well with lemon juice, then whisk in a bit of hot broth slowly to bring the temperature up.
05 - While stirring, pour the egg-lemon mixture into the soup, add dill, and simmer a few more minutes to thicken slightly.
06 - Taste and adjust salt or other seasonings. Drizzle olive oil on top before serving.

# Notes:

01 - Avoid boiling after mixing in the eggs.
02 - Thin it out with some hot water if it gets too thick.
03 - Tastes best when freshly made.

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