GREEK LEMON CHICKEN SOUP

     serves 6

1 T. olive oil

½ – 1 cup finely chopped carrots

½ to 1 cup finely chopped celery

½ – 1 cup finely chopped green onions

1 – 4 oz can mushrooms (optional)

2 handfuls of spinach (optional)

2 garlic cloves, finely chopped

8 cups chicken broth

1 bay leaves

1 1/2 cups rice

2 cooked boneless chicken breast, shredded or 6-8 oz. store bought rotisserie chicken

½ cup lemon juice

1 large eggs

In a large Dutch oven, heat 1 T. olive oil on medium/high.

Add the carrots, celery, green onions, garlic and mushrooms.

Add the chicken broth and bay leaf – raise the heat to high. Once it has come to a rolling boil, add the rice.

Turn the heat to medium/low and simmer for 20 minutes or until the rice is tender. (Check it!)

Stir in the cooked chicken and spinach.

Whisk together the lemon juice and the egg.. While whisking, add a ladle full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the soup and stir.

Remove from the heat immediately.

Recipe source: revised from Julie P.