Lemony Chicken and Spinach Soup

This calls for a cornucopia of vegetables (the most I've seen in a single recipe), which leads to a lot of prep but ultimately creates some wonderful flavors.  Veggie surplus notwithstanding, I added parsnips and mushrooms.  Despite the number of ingredients, the lemon flavor comes through loud and clear, so be careful not to add more than the recipe calls for.  I used boneless, skinless thighs rather than rotisserie chicken.

8 servings

7 calculated points

Roussanne

Ingredients

• 1 tablespoon extra-virgin olive oil
• 5 garlic cloves minced
• 3 medium carrots finely chopped
• 1 large leek finely chopped
• 10 cups unsalted chicken stock
• 2 1/3 cup dry jasmine rice
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 2 large eggs
• 1 tablespoon finely chopped fresh dill
• 4 cups cups loosely packed spinach stems removed
• 1 rotisserie chicken meat picked and shredded into bite-size pieces (about 14 ounces)
• 2 teaspoons kosher 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 or until 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. Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.