Greek chicken, spinach, and rice soup
Reduced-sodium chicken broth
Uncooked boneless skinless chicken breast(s)
½ pound(s), trimmed of all visible fat
2 large egg(s)
Fresh lemon juice
Chopped frozen spinach
10 oz, thawed and squeezed dry
Long grain cooked brown rice
2 cup(s), hot
⅛ tsp, freshly ground, or to taste
- Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
- Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.
- Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes—do not allow the soup to boil. Stir in the chicken and cook until heated through. Season with the pepper and serve at once. Yields 1 3/4 cups per serving.