Spring Chicken & Leek Soup with Spinach, Peas, and tons of fresh Dill 💛 Instead of using cream to thicken it up, I took a method from Avgolemono soup and used eggs. Just scramble them, add in your lemon juice, and temper with your hot soup broth for the creamiest broth ever. Rich, bright, and packed with flavor…this one’s a winner! Let me know if you make it—here’s how: 1 T butter 1 T olive oil (I used @Brightland rosemary) Red pepper, to taste 1 T Italian seasoning Salt and black pepper, to taste 2 large leeks, cleaned, halved, and sliced 2 carrot sticks, diced 2 celery stalks, diced 1 bulb garlic, minced (or to taste) 1/4 cup dry white wine (optional) 8 cups chicken broth (or 6 cups broth + 2 cups water) Chicken bouillon seasoning (optional) 1/2 tbsp paprika (optional) Bay leaves, optional 1 cup ditalini pasta Parmesan rind (optional) 2 eggs Juice from 1-2 lemons, to taste 1 rotisserie chicken, shredded Fresh dill, to taste 1 cup frozen peas Fresh parsley, to taste 2 big handfuls of spinach 1 cup freshly shredded parmesan cheese @FLY BY JING chili oil TIPS BEFORE YOU COOK - The pasta will continue to soak up the broth, so make sure you have extra on hand for reheating - If you want to avoid the above, boil your noodles separately and add them to your individual bowls. If you do it this way, cut back your broth to 6 cups total - The wine isn’t necessary, you can skip if you wish - Add chili oil to your veggies (step 1) for some extra spice and depth of flavor 1. In a soup pot, heat your butter and olive oil over medium heat. Add in your leek, carrot, and celery. Season with a pinch of salt, red pepper, and Italian seasoning. *Optional: add in 1 tbsp of chili oil. Stir and saute for about 5-7 minutes. Throw in your garlic and cook for another 30 seconds. 2. Pour in your white wine and stir. Let simmer for a few minutes, or until the majority of the liquid has evaporated. 3. Pour in your chicken broth and season with salt, pepper, paprika, chicken bouillon (if using). Throw in your bay leaves. Stir and bring to a light boil. 4. Once simmering, pour in your pasta and add in your parmesan rind. Stir and simmer for about 10 minutes. 5. While the pasta is cooking, crack two eggs in a bowl. Pour your lemon juice directly in and whisk. Slowly add in 1-2 ladles of hot soup broth, whisking continuously. This tempers the eggs so they don’t scramble when adding to the pot. 6. Once your pasta is done, add in your shredded chicken and egg mixture. Stir. Add in your frozen peas, spinach, parsley, and dill. Stir. 7. Sprinkle in your freshly shredded parmesan cheese and stir until combined. Serve immediately and garnish with chili oil, black pepper, extra parmesan, and extra dill. Enjoy! #heresyourbite #souptok #soup #souprecipe #easysoup #easysouprecipe #springsoup #souprecipes #easysouprecipes #chickensoup #leeks #dill #FoodTok #EasyRecipe #EasyRecipes #onepot #onepotmeals #onepan #onepanmeal #onepandinner #onepotdinner #onepanrecipe #onepotrecipe #DinnerIdeas #weeknightdinner #dinnerrecipe #comeandgetyourlove - @heresyourbite