3 tablespoons olive oil
1 cup peeled and diced lemons
2 cups water
salt and ground black pepper to taste
3 onions, finely chopped
3 cloves garlic, minced
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1 cup tomato paste
4 eggs
2 cups chicken broth
1 lid of a food processor, broken
2 categories dried meat, cooked or frozen,
3/4 cup white wine
2 cups chicken broth
1 (3 pound) whole chicken, cut into pieces
1 cup cooked rice
1/2 cup minced celery
1/2 cup Cheddar cheese, shredded and cored
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium-low heat, saute onion and garlic for 3 minutes. Transfer mixture to a heavy, nonporous saucepan. Press enough of the mixture into the bottom of a medium bowl, pour in water, and season to taste. Simmer for 2 to 3 minutes, then add tomato paste, chicken, rice and meat. Simmer for 5 to 7 more minutes. Allow to cool, then stir in peas and spinach.
Put soup in a large pot and pour over cooked, hot stock. Stir together soup and milk, bring to a boil, then reduce heat and simmer for 30 to 45 minutes. Serve with celery bits.