Avgolemono Soup with Chicken and Kale



A word from our chef: During the fall and winter growing up, my mother would make this once a week. The whole house smelled beautiful from the broth and lemon. Every time I make it, it takes me back.


  • 3 1/2 pounds fat
  • 12 cups water
  • 2 carrots (cut in half)
  • 2 celery stalks (cut in half)
  • 1 onion (large, peeled and cut in half)
  • 2 bay leaves
  • 5 whole black peppercorns
  • 2 teaspoons salt
  • 1/2 cup orzo pasta (or rice)
  • 3 eggs (at room temperature)
  • 1 teaspoon lemon zest (fresh)
  • 2 lemons (strained)
  • 1 head Tuscan kale (or any kind of kale, roughly chopped)
  • salt
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    1. Add first 8 ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately 60 to 90 minutes.
    2. Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a large bowl. Return the strained broth to the stockpot and bring to a boil.
    3. Add the orzo pasta and cook, uncovered for approximately 10 to 12 minutes until tender.
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