This soup contains a lot of vegetables such as carrots, spinach, dill and leeks, so it brings a lot of Eli ingredients into your body, in addition to the fact that vegetables are also rich in fiber. Chicken is also an excellent source of protein and along with fiber helps you have stable energy. Another source of protein is egg soup, which is used in this recipe.
- Olive oil: a tablespoon
- Garlic: 5 chopped
- Carrots: 3 medium chopped
- Leek: 1 large chopped
- Chicken juice: 10 cups
- Rice: Two-thirds of a cups
- Fresh lemon juice: half cups
- Eggs: 2 large
- Fresh dill: a tablespoon of chopped
- Spinach: 4 cups without stems
- Chicken: 400 grams chopped
- Salt: To the extent necessary
Heat the oil in a large saucepan over medium heat. Add garlic, carrots and leeks to the pot. Cook for 10 minutes and stir constantly until the vegetables are soft. Add the chicken stock to the vegetables and increase the heat to medium-high. Bring the chicken stock to a boil. Add the rice and reduce the heat to medium-low. Allow to cook for 20 minutes or until the rice is cooked through, stirring occasionally. In a medium bowl, whisk together the lemon and egg. Gently pour a cup of hot chicken stock into the lemon and egg mixture, stir well and then empty the bowl into the pot. Add dill, spinach, chicken and salt. Leave on the flame for 10 minutes to soften the spinach and reheat the soup. If you like, pour in the black pepper soup and then serve.