No runny nose necessary.
mr-Lemony Chicken and Spinach Soup image
Credit: Kelsey Hansen; Prop Styling: Kashara Johnson; Food Styling: Mark Driskill

Homemade soup is always better than that stuff you can buy in a can, always. And this lemony chicken soup is no exception to that golden rule—once you make this soup, your ability to consume any store-bought soup will be ruined for life. There’s no going back after you’ve experienced this bright, velvety-smooth broth along with hearty chicken and rice. If your sinuses are a little stuffed up or you’ve got the beginnings of a tickle in the back of your throat, this dish is just what the doctor called for.* Even if you’re in 100% health, I can promise you that this number is still worth making. Grab a blanket and pick out your favorite movie, because you’re about to go to town on literal comfort in a bowl.

What makes this recipe such a keeper, and one that you’ll refer back to time and time again is the Greek-inspired lemony broth. If you’ve never added raw eggs to your soup broth, today is the freaking day. By whisking eggs with lemon juice, and then gradually whisking this into the concoction, the broth takes on a whole new level of protein-filled richness. By incorporating the egg in this careful, slow manner, you’ll avoid creating any clumps or strings of slightly-cooked eggs, and you’ll be the proud new owner of ultra-glossy, delicately-thickened, enriched-with-protein broth. Plus, a ½ cup of lemon juice is not a small thing and should not be understated—it adds a sunny, acidic punch to the entire pot. Give that to your next runny nose and see what happens.

Another genius technique that this soup employs (which for some might be obvious, but for others might be soup-er revelatory**) is adding uncooked grains to the boiling broth, and letting the grains cook to completion In! The! Soup! Rather than pulling out another pot (the agony!) and cooking rice separately, this one-pot wonder allows you to dump the uncooked rice directly into the broth and vegetable concoction, where the rice will then simmer at medium-low heat for about 20 minutes. Is that an efficient use of time, space, and resources, or what?! If you prefer, you can swap out the rice for your starch of choice—pastina, ditalini, or elbow macaroni are all legitimate noodle options. Finished off with a sprinkling of dill and some spinach, this soup is an all-around winner winner chicken dinner (not to mention, it makes for a pretty wicked leftover packed lunch). Say goodbye to the soup aisle, ‘cause after one slurp of this beauty, you’re never going back.

*I have no medical background, but can attest to the healing powers of this soup.

**I am extremely clever, I know.

By Sara Tane and Sara Tane