Chicken soup with spinach, lemon juice, carrots, kholrabi and dill is comforting and fast to make.
- 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
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.