A simple soup packed with flavors and nutrients.
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.
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.