Avgolemono Rice Soup with Dill & Spinach

Prep

1. 1Gather and measure ingredients; finely chop onion, mince garlic, chop dill, and roughly chop spinach.
2. 2If using leftover or rotisserie chicken, shred it into bite-size pieces and set aside.
3. 3Bring eggs to room temperature for a smoother emulsion; juice lemons and whisk together eggs and lemon juice in a medium bowl.

Cook

1. 1Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 3–4 minutes; add garlic and cook 30 seconds.
2. 2Stir in the rice and cook 1 minute to coat and lightly toast the grains.
3. 3Pour in the chicken broth, increase heat to high to bring to a boil, then reduce to a simmer. Cook until rice is tender, about 12–15 minutes, stirring occasionally.
4. 4Stir in the shredded chicken and spinach, cook 1–2 minutes until spinach wilts and chicken is warmed through. Season with salt and pepper.

Finish

1. 1With the egg-lemon mixture prepared, temper the eggs by whisking in 1/2 cup of hot soup broth slowly until warmed and smooth.
2. 2Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly off heat to combine; return the pot to the lowest heat and stir until slightly thickened but do not boil.
3. 3Stir in chopped dill, check seasoning and adjust salt and pepper. Remove from heat and let rest 1 minute before serving.
4. 4Ladle into bowls and serve hot with extra lemon wedges and a sprinkle of fresh dill.