1. Heat a large soup pot over medium heat. Once hot add the olive oil and swirl to coat the bottom of the pot. Add the onion and sauté, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic and continue to cook, stirring frequently, for another minute.

2. Add the broth, whole chicken breasts or thighs, rice, dill, and salt and bring just to a boil. Immediately reduce the heat and gently simmer until the chicken is cooked through, 15-20 minutes.

3. Once the chicken is cooked, turn off the heat and remove the chicken from the pot and place it on a plate. Add the spinach to the soup and stir. Chop the chicken into bite-sized pieces or use two forks to shred it. Return chicken and any juices that have accumulated on the plate back to the pot.

4. In a bowl, whisk the eggs and then whisk in 1/3 cup of lemon juice until uniform and light colored. Slowly drizzle about 1 cup of hot broth from the pan into the egg and lemon mixture, whisking constantly as you do to temper the eggs. It’s okay if a few little bits from the soup get into the eggs. Tip: Place a silicone pad or a damp dish towel under the bowl to prevent it from moving as you whisk.

5. Slowly pour the tempered egg mixture into the pot while stirring. Gently rewarm the soup for 4-5 minutes; do not boil. Taste and add more lemon juice as desired. Serve garnished with dill or parsley and lemon slices as desired.

Make it Vegetarian: Substitute one (15.5-ounce) can Natural Grocers Brand Organic Garbanzo Beans (drained) for the chicken and vegetable broth for the chicken broth. Follow recipe and cook until rice is tender and cooked through before proceeding to step 4.