Greek Lemony Chicken Soup

Ingredients

• 1 tablespoon 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 lemon juice
• 2 large eggs
• 1 tablespoon finely chopped fresh dill
• 4 cups spinach
• 1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces) or https://ykcirzeravla.blogspot.com/2018/09/velveteen-chicken-for-stir-fry.html
• 2 teaspoons salt
• Cracked black pepper, for serving (optional)

 

Directions

• Heat oil in a large stockpot over medium heat.
• Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes.
• Add chicken stock to vegetables and bring to a boil.
• Add rice and reduce heat to medium-low; cook, stirring occasionally, about 20 minutes.
• Whisk together lemon juice and eggs in medium bowl.
• Slowly pour 1 cup of hot broth into egg mixture, whisking constantly
• pour egg mixture back into pan,  stirring.
• Add dill, spinach, chicken, and salt, cook for 10 minutes more.
• Sprinkle with black pepper

 

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