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Lemony Chicken and Spinach Soup

Recipes / WOT Test Kitchen

Lemony Chicken Spinach Soup

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Soup is kind of our thing this time of the year, and this recipe might be our new favorite!

Inspired by Chef Mark Driskill, this Lemony Chicken Spinach Soup is incredibly delicious, like a Greek avgolemono! It is creamy but without any cream (keep reading for this technique) and yet hearty and comforting with a touch of zest.

TIP: To achieve a creamy texture, we use hot broth with the egg mixture, but be careful when adding the hot broth to the eggs because you have to do this very slowly!! Take a look at the video below for the technique. You will be amazed at the result.

WOT we love about this recipe: It comes together really easily! PLUS, If you have any leftover turkey from the holidays, this can be a great way to use it in place of the chicken. We also love to whip this soup up after roasting a chicken. 

Lemony Chicken Spinach Soup

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 3 medium carrots, finely chopped
  • 5 garlic cloves, minced
  • 2 quarts chicken stock
  • ½ cup cup dry rice, jasmine 
  • ½ cup fresh lemon juice (from 2 large lemons)
  • 2 large eggs
  • 2 cups pulled cooked chicken or turkey, into bite size pieces
  • 2 tsp kosher salt
  • 4 cups loosely packed baby spinach
  • cracked pepper for serving (optional)

Instructions

  • In a large stockpot over medium heat, add the olive oil and chopped onion, finely chopped carrots, and minced garlic. Cook for about 8 minutes or until the onions are translucent and the carrots are tender. 
  • Add the 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.
  • In a medium bowl, whisk together lemon juice and eggs. While whisking constantly, slowly pour 1 cup of hot broth into egg mixture about a tablespoon at a time. Once all the stock is combined with the egg mixture, pour egg mixture back into the stockpot.
  • Add the chicken and salt to the soup, cook for about 5 minutes. Turn the heat off and add all the baby spinach. Gently stir until the spinach is slightly wilted. 
  • Serve immediately and serve with fresh cracked black pepper if desired.
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Enjoy!

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All photos by Lorianne DeVita

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