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. Heck, served with a warm blanket and a cozy couch, we’re convinced this lemony chicken soup can fix just about anything. As delicious as it is, this soup requires very simple ingredients and is easy to make. 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. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly roast your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup. We specifically developed this soup to make a large batch so that there’s plenty to share with friends, or stash in the freezer for the next time you’re feeling a bit under the weather or simply need a warming, fuss-free meal.
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)
How to Make It
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.
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