Spinach and Lemon Chicken Soup with Egg

This luscious chicken soup uses up the last little bits of a Whole Roasted Chicken in a Dutch Oven for a comforting meal with fresh lemon flavor. The leftover chicken bones are simmered with aromatics and an optional parmesan rind for extra umami in the stock. The ingredients are simple, but care must be taken to temper the eggs before adding to the stock so that they don’t curdle. The resulting soup is slightly thickened, with a rich, savory flavor brightened with lemon and fresh dill. It’s a refreshing start to a meal or the ultimate soup for a light lunch.

Roasted chicken bones, skin and meat removed

2 carrots, roughly chopped

2 stalks celery, roughly chopped

1 onion, roughly chopped

1 bay leaf

1 parmesan rind (optional)

6 cups water

2 large eggs

1 lemon, zested and juiced

2 teaspoons corn starch

4 ounces baby spinach

1 cup shredded cooked chicken

Kosher salt

Freshly ground black pepper

2 tablespoons fresh dill, chopped

Place the chicken bones, carrots, celery, onion, bay leaf, parmesan rind (if using), and water in a large Dutch Oven. Place over medium heat and bring to a simmer. Reduce heat as needed to keep it at a low simmer for 1 1/2 hours. Remove from the heat and let cool slightly.

Set a fine mesh colander lined with cheesecloth over a large mixing bowl. Strain the stock into the mixing bowl. Return the strained stock to the Dutch Oven and keep warm over low heat.

In a separate medium mixing bowl, whisk together the eggs, lemon zest, lemon juice and corn starch until light and frothy. Whisking continuously, slowly drizzle in 2 cups of hot stock to the egg mixture to temper the eggs. Drizzle the egg/stock mixture back into the pot slowly, while continuously whisking. Keep whisking on low heat until the soup is thickened slightly, about 5 minutes.  Do not bring the soup to a boil as it will curdle the eggs.

Once thickened slightly, add the spinach and chicken to the pot and let simmer until the spinach is wilted and chicken is warmed, about 1 minute. Remove the soup from the heat. Season to taste with salt and pepper. Add the dill to the soup right before serving.