Chicken spinach soup with rice and lemon (without a book)

Ingredients

• 2 Tablespoons of vegetable or olive oil
• 1 medium onion chopped
• 1 medium zucchini (6 ounces) cut into medium dice
• 1 bag (10 ounces) of prewashed spinach, stemmed as needed
• 1 libra. boneless, skinless chicken thighs (about 6)
• 1/2 cup of long grain rice
• 2 cans (16 ounces. each) or 1 carton (32 ounces) reduced sodium chicken broth
• 3 tablespoons of juice from medium lemon
• Herbs, spice or flavoring of choice
• Salt and ground pepper

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Preparation

• Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add zucchini, spinach, chicken thighs, rice, chicken broth and dried herb or spice of choice.
• Remove chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite size pieces and return to soup. Add lemon juice to finished soup.
• For a thicker soup, whisk a cup or so of the hot soup into 2 beaten egg yolks, then stir the warm egg mixture back into the soup.
• Heat gently until the soup thickens. Be careful – if it boils, it will curdle. Salt and pepper to flavor. Add lemon juice once finished cooking.

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