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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
Author: dieTTaste
  • 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
  1. 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.
  2. Add broth, and bring to a boil. Add pasta (if using), reduce heat, and simmer for about 10 minutes, or until pasta is tender.
  3. Add spinach, dill, salt and pepper; cook until spinach is wilted, about 2 minutes.
  4. Mix the egg yolk and lemon juice together. Add 1 cup of hot broth slowly to the egg yolk mixture.
  5. Transfer the mixture to the pot, whisking as you pour.