Spring Chicken & Leek Soup with Spinach, Peas, and tons of fresh Dill

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 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 with chili oil, black pepper, extra parmesan, and extra dill. Enjoy!