Step 1

Bring a large pot/dutch oven to medium heat. Once hot, add a bit of olive oil. Then, add onion, celery, carrots and lemon peel. Season with salt & pepper. Sauté, stirring occasionally, for about 5 minutes or until onions are turning translucent and veggies are getting tender. Add garlic and cook for 1 minute longer.

Step 2

Add oregano, bay leaves and broth. Stir. Bring to a boil. Once boiling, add rice, reduce heat to medium low and continue cooking for 10 minutes.

Step 3

Remove bay leaves and lemon peels from the pot and discard.

Step 4

Then, reduce heat to low. In a medium sized bowl, add the egg and egg yolk and whisk. Very slowly add in a few ladlefuls of the broth into the egg bowl, whisking constantly & vigorously. This tempers the eggs so they don’t scramble when adding them to the soup. Then, slowly add the tempered eggs back into the soup pot, whisking constantly & vigorously.

Step 5

Add in the chicken, spinach, dill and lemon juice. Stir and continue cooking for several more minutes until the chicken is warm and the spinach has wilted. Taste and adjust seasonings as needed. Enjoy!