Lemony Chicken and Spinach Soup

It's cool and rainy in Chicago today, a perfect day for Souper Sunday.  This week's soup choice is inspired by Greek avgolemono with some variations.  The best part is that the thickening is made with eggs and fresh lemon juice, no cream.  This soup is delicious!  Serve with warmed pita bread.

Serves: 8 

1 tablespoon olive oil
5 garlic cloves, minced
3 medium carrots, finely diced
1 leek, finely chopped
10 cups unsalted chicken stock
2/3 cup dry jasmine rice
1/2 cup fresh lemon juice (2 large lemons)
2 large eggs
1 tablespoon fresh dill, finely chopped
4 cups loosely packed baby spinach, stems removed
1 rotisserie chicken, shredded into bite sized pieces
2 teaspoons kosher salt
Freshly ground black pepper, for serving (optional)

Heat olive oil in stockpot over medium heat.  Add garlic, carrots and leek to pan; cook, stirring frequently for about 10 minutes or until vegetables are soft and aromatic.  Add chicken stock to vegetables and increase heat to medium-high; bring to a boil.  Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.

Whisk together lemon juice and eggs in medium bowl.  Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. 

Add dill, spinach, chicken and salt; allow spinach to wilt and soup to heat back up, about 10 minutes.  Sprinkle with black pepper. Serve.

Pita:  Wrap pita bread in foil and bake for 12 minutes in a 350 degree oven.