Ingredients
- null Extra Virgin Olive Oil
- null 1 small yellow onion, minced
- null 8 ounces mushrooms, sliced
- null 2 garlic cloves, finely chopped
- null 8 cups low-sodium chicken broth
- null 2 bay leaves
- null 1 cup RiceSelect® Texmati® Rice
- null Salt and pepper
- null 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
- null ½ cup freshly-squeezed lemon juice, plus zest of one lemon
- null 2 large eggs
- null 8 oz spinach, optional
Instructions
- Heat olive oil in a large stock pot or Dutch oven. Add onions and cook until they’re translucent.
- Add mushrooms and saute for another 3-4 minutes before adding garlic. Stir and continue to cook for 1 more minute.
- Add broth and bay leaves. Bring to a boil, then add the rice. Season with kosher salt and pepper. Lower heat to simmering and let cook for 20 minutes.
- Place eggs, lemon juice and zest in a blender and quickly blend to combine.
- While the blender is running, stream in 1 cup of the hot soup with rice and blend for 30 seconds.
- Remove the stock pot from the heat and pour the blender contents into the soup, stirring constantly.
- Finally, stir in chicken and spinach and mix until spinach has wilted. Serve in bowls.