Lemony Chicken and Spinach Soup

Inspired by Greek avgolemono, this recipe makes a creamy, delicious and vibrant soup that has everything we need when we're feeling a little out of place. Heck, we're convinced that this lemon chicken soup can make just about anything, served with a warm blanket and a cozy couch. As delicious as it is, this soup requires very simple ingredients and is easy to make. Just be careful when adding hot broth to the egg mixture (for whipping), and the rest is as simple as possible. This is a great way to make the soup richer without cream, resulting in a uniquely thick broth that is easily absorbed by the stomach. Although we recommend grilled chicken and store-bought broth for convenience, you can of course roast the chicken yourself and then cook the chicken broth with the carcass to make the soup even more flavorful. We have specially designed this soup for making a large portion, so that you can share it with your friends or hide it in the freezer in case the next time you don't like the weather a little or just want something warming without too much hassle.
Heat the oil in a large skillet over medium-high heat. Add the garlic, carrots and leeks to the pan; cook, stirring frequently, for about 10 minutes or until the vegetables are soft and fragrant. Add the chicken stock to the vegetables and increase the heat to medium-high; bring to a boil. Add the rice and reduce the heat to medium-low; cook, stirring occasionally, until the rice is almost cooked through, about 20 minutes.Whisk together the lemon juice and eggs in a medium bowl. Slowly pour 1 cup of hot broth into the egg mixture, whisking constantly, then pour the egg mixture back into the pan, stirring. Add the dill, spinach, chicken, and salt; let the spinach wilt and the soup heat up again, about 10 minutes. If desired, sprinkle with black pepper. Serve immediately.