Ingredients
Scale
- olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots (about 2 large carrots)
- ½ cup diced celery (about 3–4 celery stalks)
- 5 cloves garlic (minced)
- 2 strips lemon peel
- ½ tbsp dried oregano
- 6 cups chicken broth (or chicken bone broth)
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach (about 3 large handfuls)
- ¼ cup lemon juice
- 1 tbsp fresh chopped dill
- salt + pepper (to taste)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, carrots, celery, and lemon peel until soft (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in dried oregano and chicken broth. Bring to a boil, then add rice. Reduce heat to medium-low and simmer for 10 minutes.
- Remove bay leaves and lemon peels. In a bowl, whisk together eggs and temper with hot broth before adding back into the pot.
- Stir in shredded chicken, baby spinach, dill, and lemon juice. Cook until warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 140mg