Ingredients
Scale
- Olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots (about 2 large carrots)
- ½ cup diced celery (about 3–4 celery stalks)
- 5 cloves minced garlic
- 2 strips lemon peel
- ½ tbsp dried oregano
- 2 bay leaves (can be omitted)
- 6 cups chicken broth (or chicken bone broth)
- ½ cup dry white rice
- 1 large egg and 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach (about 3 large handfuls)
- ¼ cup lemon juice (freshly squeezed is recommended)
- 1 tbsp fresh chopped dill
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large pot. Sauté onion, celery, carrots, and lemon peel for 5 minutes. Add garlic and cook for 1 more minute.
- Add oregano, bay leaves, and broth. Bring to a boil, then add rice. Cook for 10 minutes. Remove bay leaves and lemon peel.
- Whisk egg and yolk in a bowl. Slowly add hot broth while whisking, then pour tempered eggs back into the soup.
- Stir in shredded chicken, spinach, dill, and lemon juice. Cook until chicken is warm and spinach wilts. Adjust seasoning and serve.
Notes
- Use fresh lemon juice for the best flavor.
- Omit bay leaves if preferred.
- Adjust spinach and dill to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg