Lemony Chicken and Spinach Soup
A simple soup packed with flavors and nutrients.
Ingredients
- 1 tbsp olive oil extra virgin
- 5 garlic cloves minced
- 3 medium carrots finely chopped
- 1 large leek finely chopped
- 10 cups unsalted chicken stock
- 2/3 cup dry jasmine rice
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 tbsp fresh dill finely chopped
- 4 cups loosely packed spinach stems removed
- 1 rotisseire chicken meat picked and shredded into bite-size pieces
- 2 tsp salt
- cracked black pepper for serving
Instructions
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Heat the oil in a big stockpot on medium heat. Add the garlic, carrots, and leek to the pan. Cook while stirring frequently until the vegetables are soft and aromatic, about 10 minutes. Add the chicken stock to vegetables and increase the heat setting to medium-high,then bring everything to a boil. Add the rice and turn the heat down to medium-low. Resume cooking while stirring occasionally until the rice is nearly done, about 20 minutes.
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Whisk together the lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into the egg mixture while whisking constantly, then pour the egg mixture back into the pan and stir. Add the dill, spinach, chicken, and salt to the pan. Let the spinach wilt and the soup heat back up, about 10 minutes. Sprinkle with black pepper if you want a little extra kick, then serve.
