Lemony Chicken and Spinach Soup
Inspired by Greek avgolemono, this recipe yields a creamy, comforting, bright bowl of soup that delivers everything we want when feeling a little under the weather. Just be gentle when adding the hot broth into your egg mixture (to temper), and the rest couldn’t be easier. This is a smart trick for richening soup without cream, and produces a uniquely rich broth that’s easy on the stomach.
Servings: 0
Ingredients
- 1 tablespoon extra-virgin olive oil
- 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 from 2 large lemons
- 2 large eggs
- 1 tablespoon finely chopped fresh dill
- 4 cupscups loosely packed spinach stems removed
- 1 rotisserie chicken meat picked and shredded into bite-size pieces (about 14 ounces)
- 2 teaspoons kosher salt
- Cracked black pepper for serving (optional)
Instructions
- Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
- Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.
Notes
Recipe By: MYRECIPES
Yield: 8 (1 1/2 cup) servings
Yield: 8 (1 1/2 cup) servings