Greek Avgolemono

Prep Time: 5 minutes     Total Time: 25 minutes    Yields: 2-3 servings

Ingredients

• 5 cups chicken stock
• 1/2 cup Banza chickpea rice
• 1 1/2 cup cooked shredded chicken
• 3 large eggs, room temperature
• 4 tbsp lemon juice, separated
• 4 cups chopped spinach
• 1/3rd cup fresh dill, finely chopped
• salt and pepper to taste

Instructions

1. In a pot, bring the chicken stock to a simmer
2. Add the chickpea rice and simmer for about 5-7 minutes until tender
3. While the soup is simmering, whisk together the eggs and 2 tbsp lemon juice in a bowl
4. Take one cup of stock and slowly pour it into your egg mixture, whisking constantly
5. Stir the chopped spinach and chicken into to the soup pot
6. Pour the egg mixture back into the pot of soup
7. Cook the soup on a gentle simmer until it thickens, about 3 minutes
8. Add the remaining 2 tbsp of lemon juice and stir to combine
9. Add salt and pepper to taste
10. Serve topped with fresh chopped dill
11. Enjoy!

*This recipe is candida safe, gluten free and dairy free

Notes

1. If using regular rice, add 15 minutes to step 2
2. If using regular rice, the recipe will still be gluten and dairy free, but not candida safe