From dawn to dusk, we’ve got your meal plans covered with hearty, healthy recipes fit for any time of day. Try this one for lunch or dinner!
Created by Amber Sullivan
Serves: At least 4
- 2 tablespoons avocado oil or olive oil
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 4 celery stalks, chopped
- 10 cups chicken stock
- 2 sprigs fresh oregano and/or thyme
- 1 rotisserie chicken, shredded with bones removed
- 4 cups spinach, roughly chopped
- 1/2 cup lemon juice of 2 large lemons
- 2 eggs
- 2 teaspoons salt
- Fresh dill, olive oil and cracked pepper for toppings
- In a large pot over medium heat, add olive oil and sauté onion and celery for 7–8 minutes.
- Add garlic, cooking for another 2 minutes. Then, pour in chicken stock, increase heat and bring to a soft boil.
- Turn heat down to medium, add fresh oregano and thyme if using and simmer for 20–30 minutes.
- In a bowl, whisk 2 eggs with lemon juice. Carefully take 1 cup of the hot chicken stock and slowly add to eggs and lemon juice bowl, whisking constantly.
- Remove oregano and thyme from heat. Pour egg and lemon mixture into soup pot.
- Add in pulled/shredded rotisserie chicken and spinach to soup pot. Stir and season with salt.
- Once spinach is wilted and soup is hot, serve in bowls and top with generous handfuls of fresh chopped dill, drizzle of olive oil and cracked pepper.
Wrap fresh herbs in a damp paper towel and place inside a sealed bag to keep fresh longer.
For slicing or chopping, cutting vegetables into “strips” and then into cubes is the easiest way to get a uniform chop.
Using a jar to make and save marinades or dressing in the fridge makes for easy clean up.
Placing a flat and folded damp paper towel under a cutting board prevents it from sliding or moving while you are chopping—which also makes it safer.
Adding fresh herbs, a drizzle of olive oil, a squeeze of fresh lemon or a pinch of sea salt can elevate any dish you make at home.