AuthorMelissa
Ingredients
1 tbsp extra-virgin olive oil
5 garlic cloves, minced
3 medium carrots, finely chopped
1 large leek, finely chopped
10 cups unsalted chicken stock
⅔ cup dry jasmine rice
½ cup fresh lemon juice (from 2 large lemons)
2 large eggs
1 tbsp finely chopped fresh dill
4 cups loosely packed spinach, stems removed
1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
2 tsp kosher salt
Cracked black pepper, for serving (optional)
Directions
1
Heat oil in a large stockpot over medium heat.
2
Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic.
3
Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.
4
Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
5
Whisk together lemon juice and eggs in medium bowl.
6
Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring.
7
Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes.
8
Sprinkle with black pepper, if desired. Serve.
Notes
- When we used Meyer lemon juice, the flavor from the lemon/egg mixture wasn't as tangy as we were expecting, so we added some additional lemon juice at the end of cook time.
- When using already cooked rice, skip that part of Step 4, and add it at the end with the dill, chicken, and spinach.
- Two cups of cooked rice seems to be a decent amount to go along with the rest of the ingredients.
Ingredients
Ingredients
1 tbsp extra-virgin olive oil
5 garlic cloves, minced
3 medium carrots, finely chopped
1 large leek, finely chopped
10 cups unsalted chicken stock
⅔ cup dry jasmine rice
½ cup fresh lemon juice (from 2 large lemons)
2 large eggs
1 tbsp finely chopped fresh dill
4 cups loosely packed spinach, stems removed
1 rotisserie chicken, meat picked and shredded into bite-size pieces (about 14 ounces)
2 tsp kosher salt
Cracked black pepper, for serving (optional)