Lemony Chicken and Spinach Soup

By johnwhorfin

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 cups cups 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)

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

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.

Step 2

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.