Yields: Approximately 4-6 servings Prep time: 20 minutes Cook time: 35 minutes

Ingredients:

2 red onions, diced

2 celery stalks, diced

2 carrots, diced

10 mg fresh Italian herbs (such as rosemary, thyme, oregano, chopped)

1 tsp turmeric powder

3 cloves garlic, minced

10 mg fresh dill, finely chopped

500g boneless chicken legs, diced

250g sliced white mushrooms

Juice of 3 lemons

1. L chicken stock

2 large eggs

250g fresh spinach

Instructions:

Step 1: Sauté the vegetables

In a large pot or Dutch oven, heat a little oil (e.g., olive oil or vegetable oil) over medium heat.

Add the diced red onions, celery, and carrots.

Sauté, stirring occasionally, until the vegetables are soft, about 5-7 minutes.

Add the chopped fresh Italian herbs and turmeric powder. Stir to combine and cook for another minute until fragrant.

Step 2: Add garlic and dill

Add the minced garlic and chopped fresh dill to the pot.

Cook for a further 30 seconds, stirring constantly, until the garlic is fragrant (be careful not to burn it).

Step 3: Sear the chicken

Increase the heat to medium-high.

Add the diced boneless chicken legs to the pot.

Cook, stirring occasionally, until the chicken is seared on all sides and lightly browned. It does not need to be cooked through at this stage.

Step 4: Add mushrooms and lemon juice

Add the sliced white mushrooms to the pot.

Pour in the juice from 3 lemons.

Bring the mixture to a boil.

Step 5: Simmer the soup

Pour in the chicken stock.

Bring the soup back to a gentle simmer.

Cover the pot and simmer for 20 minutes, or until the chicken is cooked through and tender.

Step 6: Temper the eggs

In a separate bowl, whisk the 2 eggs thoroughly.

Slowly ladle a small amount of the hot soup liquid (about ½ cup) into the whisked eggs, whisking constantly to temper them. This prevents the eggs from scrambling when added to the hot soup.

Continue adding another ladleful of hot liquid while whisking.

Step 7: Finish the soup

Remove the pot of soup from the heat.

Slowly pour the tempered egg mixture into the hot soup, whisking constantly to incorporate it smoothly. The soup will thicken slightly.

Add the fresh spinach to the pot and stir through until it wilts (this will only take a minute or two).

Serve: Ladle the Lemon Chicken and Vegetable Soup into bowls and serve hot. Enjoy!