This speedy soup gets its inspiration from avgolemono, a Mediterranean lemony chicken soup usually made with rice and egg. This is a warm meal for a chilly evening, and, better yet, you can get it done in under 30 minutes!
- 4 cup(s) reduced-sodium chicken broth
- 1/2 pound(s) uncooked boneless, skinless chicken breast, trimmed of all visible fat
- 2 large egg(s)
- 1/4 cup(s) fresh lemon juice
- 10 oz chopped frozen spinach, thawed and squeezed dry (you can also use fresh spinach)
- 2 cup(s) cooked brown rice, hot
- 1/8 tsp freshly ground black pepper, 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.
- Slowly 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, perhaps with some warm crusty bread!
- As with Chinese egg-drop soup, some of the hot broth is whisked into beaten egg and then returned to the soup, thickening it and creating long, delicious (and beautiful!) strands of cooked egg floating through the broth.
- You’ll need 2/3 cup uncooked brown rice to get 2 cups of cooked rice.