Lemon Chicken Soup With Spinach and Dill
If you’ve got it, garnish the soup with crumbled feta.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 quarts chicken broth
- 5 tablespoons lemon juice
- 3 to 4 cups shredded cooked chicken
- 1/2 cup small dried pasta, such as ditalini
- 2 eggs
- 2 egg yolks
- 8 ounces baby spinach
- 1/4 cup chopped fresh dill
- Salt and ground black pepper
Heat the oil in a soup kettle over medium-high heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the broth, 3 tablespoons of the lemon juice, and the chicken. Bring to a simmer, reduce the heat to medium-low, and add the pasta. Continue to simmer, partially covered, until tender, 10 to 12 minutes.
Meanwhile, whisk the remaining 2 tablespoons lemon juice into the whole eggs and egg yolks.
Transfer a ladleful of the hot broth to a small bowl. Add the spinach and dill to the soup pot. Whisk the ladleful of hot broth into the eggs, then return the egg mixture to the pot and gently heat until creamy, about 1 minute longer. Remove from the heat and adjust the seasoning, including salt and pepper to taste. Serve immediately.
Reprinted from “How to Cook Without a Book, Completely Updated and Revised.” Copyright © 2000, 2018 by Pam Anderson. Photographs by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.