Greek Lemon, Chicken and Spinach Soup
Serves 4
Nutrition per serving – calories: 246, fat: 9g, carbohydrates: 13g, protein: 31g, fiber: 2g, sugar: 3g, sodium: 340mg
One chopped onion can be substituted for the leeks.
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (about 12 ounces)
Kosher salt and freshly ground black pepper
1 leek, white, and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly (about 2 cups sliced)
6 cups low-sodium chicken broth
2 carrots, peeled and sliced into ½ inch pieces
1, 5-ounce package baby spinach
3 tablespoons lemon juice
2 large eggs
2 tablespoons dill, plus extra for serving
Heat oil in a Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until lightly browned on both sides, about 2 minutes per side. Transfer to a plate. Lower heat to medium-low, add the leeks and cook until softened, about 4 minutes. Add the broth to the pot and bring to a boil. Return chicken to the pot with the carrots. Bring to a simmer over high heat and then Lower heat to medium-low and simmer until chicken is cooked through about 10 minutes.
Transfer chicken to a cutting board. Add the spinach to the broth and continue simmering until the spinach has wilted. Remove soup from heat. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces.
Whisk lemon juice, eggs in a small bowl. While whisking, gradually lade 1 cup of the hot soup into the egg mixture then stir the egg mixture back into the soup. Add dill and reheat over low heat for 1 minute. Season to taste with salt and pepper. Top each serving with chopped dill.
