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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