Avgolemono (Greek Lemon Chicken Soup)

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 6 1/2 cups low-sodium chicken broth
• 1/2 cup uncooked long-grain rice
• 1/3 cup fresh lemon juice
• 2 teaspoons cornstarch
• 1/2 teaspoon black pepper
• 1 large egg
• 2 cups shredded cooked chicken breast (about 8 oz)
• 2 cups baby spinach
• 2 tablespoons chopped fresh parsley
• 2 tablespoons torn fresh basil

Steps

1. Heat the olive oil in a Dutch oven over medium-high heat. Cook the onion and garlic for 2 minutes.
2. Add the broth and bring to a boil. Stir in the rice, lower the heat, and simmer for 16 minutes.
3. In a small bowl, whisk the lemon juice, cornstarch, pepper and egg until smooth.
4. While whisking the soup constantly, pour in the egg mixture in a thin stream so it thickens the broth without scrambling.
5. Add the chicken and spinach and cook until the soup thickens slightly and the rice is tender, about 3 minutes. Top with parsley and basil.