Chicken Soup With Spinach and Lemon

Name: Chicken Soup With Spinach and Lemon
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 large yellow onions, halved; 1 head garlic, halved; 1 rind Parmesan; Kosher salt and pepper; 3 small boneless, skinless chicken breasts (1 1/4 lbs); 2 large eggs; 6 tbsp. fresh lemon juice; 6 c. baby spinach

The lemony, light soup you'll make on repeat

By Taylor Murray and Kate MerkerPublished: Jul 8, 2021

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr

Jump to recipe

Two large eggs whisked into this easy soup provide body and richness without any cream.

Advertisement - Continue Reading Below

Ingredients

2
large yellow onions, halved
1
head garlic, halved
1
rind Parmesan
Kosher salt and pepper
3
small boneless, skinless chicken breasts (1 1/4 lbs)
2
large eggs
6 Tbsp.
fresh lemon juice
6 cups
baby spinach

Directions

1. Step 1In a large pot, simmer onions, garlic, Parmesan rind and 12 cups water for 25 minutes. Over a large bowl, strain out solids and return liquid to pot. Season with 1/2 teaspoon each salt and pepper and return to a simmer. Add chicken and poach until cooked through, 11 to 13 minutes. Using tongs, transfer chicken to a bowl (do not discard broth). Let cool slightly and shred into pieces.
2. Step 2Meanwhile, in a medium bowl, whisk together eggs and lemon juice until foamy. Slowly, 1 tablespoon at a time, whisk in 1 cup of broth from the pot. While whisking broth in pot constantly, slowly add egg broth mixture to pot. Reduce heat to medium-low and cook until soup is slightly thickened and velvety, about 5 minutes. Remove from heat, stir in chicken and spinach and let sit 5 minutes before serving.

NUTRITIONAL INFORMATION (per serving): About 270 calories, 6.5 g fat (1.5 g saturated), 38 g protein, 410 mg sodium, 14 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below