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

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Chicken Spinach Soup With Rice and Lemon (without a book)
Main Dish
Very Easy
40 min

Ingredients

4

Preparation

Preparation15 min
Cook time25 min
  • 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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