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Lemony Chicken and Spinach Soup

Lemony Chicken and Spinach Soup
  • Prep Time
    30 Mins
  • Cook Time
    45 Mins
  • Serving
    8
  • View
    128
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Lemony Chicken and Spinach Soup Recipe

Lemony Chicken and Spinach Soup: This recipe yields a creamed, comforting, bright bowl of soup that provides everything we want when sense a less under the weather. Heck, served with a warm blanket and a cozy couch, we’re confident this lemony chicken soup can set just about anything. As tasty as it is, this soup requires very simple ingredients and is easy to make.

Only be gentle when inserting the hot broth into your egg mix (to temper), and the rest couldn’t be simpler. This is an intelligent trick for richening soup without cream and making a uniquely rich broth that’s comfortable to the stomach. While we call for rotisserie chicken and store-bought stock for convenience sake, you could certainly grill your own chicken, then make chicken stock with the carcass for an even more flavorful pot of soup.

We uniquely formulated this soup to make a large batch so that there’s plenty to share with friends, or store in the refrigerator for the next time you’re sensing a bit under the weather or simply need a heating, fuss-free meal.

Ingredients

Lemony Chicken and Spinach Soup

    Directions

    Step 1

    Heating oil in a big stockpot over middle heat. Include garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or till 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

    Mix together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking always, then pour egg mixture back into the pan, thrilling. Include dill, spinach, chicken, and salt; give the spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.

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