Ingredients
Scale
- olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic (minced)
- 2 strips lemon peel
- ½ tbsp dried oregano
- 2 bay leaves (omit if you don't have any)
- 6 cups chicken broth
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach
- ¼ cup lemon juice
- 1 tbsp fresh chopped dill
- salt + pepper (to taste)
Instructions
- Sauté onion, celery, carrots, and lemon peel in olive oil until softened. Add garlic and cook briefly.
- Stir in oregano and chicken broth, bringing to a boil. Add rice and reduce heat; simmer for 10 minutes.
- Remove bay leaves and temper eggs with hot broth before mixing back into soup.
- Stir in chicken, spinach, dill, and lemon juice; cook until heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg