✤1/2 tbsp olive oil
✤1 large leek, white & light green parts only, thinly sliced (~216g)
✤1 clove garlic, minced
✤7 cups chicken broth
✤1/2 tsp salt
✤2 cups (170g) cooked white meat chicken, shredded
✤1 ½ cups (65g) kale, chopped
✤1 cup (194g) cooked brown rice
✤3 eggs
✤1/4 cup lemon juice
✤2 tbsp fresh dill, chopped (or to taste)
✤1 tbsp cornstarch
✤1 ½ tsp lemon zest
✤1/4 tsp black pepper
❖Heat the oil in a large stock pot over medium heat. Add the leeks and cook, stirring frequently, until tender but not browned, about 3 minutes. Add the garlic and cook another 1 minute.
❖Add the broth, salt, chicken, kale & rice and bring to a simmer. Cover, reduce heat to low and cook for 10-15 minutes.
❖In a medium bowl, whisk together the eggs, lemon juice, dill, cornstarch & zest. Temper the egg mix by whisking in 1 cup of the hot soup, mixing constantly. Pour the bowl mix back into the soup and cook over low heat, stirring constantly, until soup thickens, about 4 minutes. Stir in pepper.
