In a little olive oil, sauté the chicken pieces, the finely chopped yellow onion, and the finely chopped green onions.

Add the chopped dill, chopped lettuce, rice, salt, paprika, and water.

After boiling for about 20 minutes, add the chopped spinach. Cook for another 10 minutes.

Finally, make an egg-lemon sauce by beating the egg with the lemon juice and pour it over the soup.