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Export 11 ingredients for grocery delivery
Step 1
In a large stockpot over medium heat, add the olive oil and chopped onion, finely chopped carrots, and minced garlic. Cook for about 8 minutes or until the onions are translucent and the carrots are tender.
Step 2
Add the 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.
Step 3
In a medium bowl, whisk together lemon juice and eggs. While whisking constantly, slowly pour 1 cup of hot broth into the egg mixture, about a tablespoon at a time. Once all the stock is combined with the egg mixture, pour the egg mixture back into the stockpot.
Step 4
Add the chicken and salt to the soup, and cook for about 5 minutes. Turn the heat off and add all the baby spinach. Gently stir until the spinach is slightly wilted.
Step 5
Serve immediately and serve with fresh cracked black pepper if desired.
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