Chicken soup with spinach, lemon juice, carrots, kholrabi and dill is comforting and fast to make.
Lemon Chicken and Spinach Soup
Cook Time
30 mins
Lemon Chicken and Spinach Soup
Course:
Soup
Cuisine:
Italian
Keyword:
lemon chicken and spinach soup
Servings: 3 - 4
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/2 cup carrot, sliced into rounds
- 1/4 cup celery root, diced
- 1/2 cup kholrabi, diced
- 1 clove garlic, minced
- 3/4 pound chicken breast, cut into 1/2-inch pieces
- 4 cups chicken broth
- 3 oz baby spinach, stems removed
- 1 Tablespoon lemon juice
- 1/2 teaspoon dried dill
- salt, black pepper
- 1 egg yolk
- optional: 1/4 cup uncooked low-carb pasta
Instructions
-
Heat olive oil in a large pot. Add onion, carrot, celery, kholrabi and garlic; cook, stirring often, for about 3 minutes. Add chicken, and cook for another 5 minutes.
-
Add broth, and bring to a boil. Add pasta (if using), reduce heat, and simmer for about 10 minutes, or until pasta is tender.
-
Add spinach, dill, salt and pepper; cook until spinach is wilted, about 2 minutes.
-
Mix the egg yolk and lemon juice together. Add 1 cup of hot broth slowly to the egg yolk mixture.
-
Transfer the mixture to the pot, whisking as you pour.
