Ingredients
Scale
2 tbs avocado oil
2 shallots, diced
2 carrots, peeled and diced
2 stalks of celery, diced
5 cloves of garlic, minced
2 leeks, sliced thin
1 inch of fresh ginger, grated
2 chicken breasts
8-10 cups of low sodium chicken stock
4 cups of kale
3 eggs
1/2 cup of lemon juice (2-3 lemons)
1 tsp salt
1 tsp pepper
Chopped fresh dill (optional)
Instructions
- Base: In a dutch oven (or heavy bottomed large sauce pan), heat oil on medium high heat, add leeks, shallots, ginger, carrots, celery, and chicken. Saute for 5-6 minutes until chicken has browned on both sides. Add chicken stock, salt, pepper, bring to a simmer. Simmer on low for 20 minutes.
- Chicken: After the soup simmers, shred the chicken with two forks and return to the soup.
- Eggs: Beat eggs with lemon juice. SLOWLY add one ladle of soup. Once the eggs have emulsified, add the egg mixture to the soup.
- Serve: Stir in kale and fresh dill. SLURP.
Notes
Eggs: I recommend using room temperature eggs. Adding eggs to hot soup will cause them to scramble. It's gross. Don't do it. If you want to cool the soup with a few ice cubes.