Ingredients:

  • 8 cups Chicken Broth, low sodium preferred
  • 1 cup Cooked Chicken, shredded
  • 1/2 cup Long-Grain Rice, rinsed
  • 1 Small Yellow Onion, finely diced
  • 1 tbsp Olive Oil
  • 1/4 tsp Dried Oregano
  • Salt and Freshly Ground Black Pepper to taste
  • 3 Large Eggs
  • 1/2 cup Fresh Lemon Juice
  • 1/4 cup Water (cold)
  • Fresh Parsley, chopped (Optional)
  • Lemon slices (Optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Stir in dried oregano.
  2. Add chicken broth and rinsed rice to the pot. Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  3. Stir in the shredded chicken. Season with salt and pepper to taste.
  4. In a separate bowl, whisk together eggs and cold water until light and frothy. Gradually whisk in the lemon juice.
  5. Slowly ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly to prevent curdling. Repeat with another cup of broth.
  6. Slowly pour the tempered egg mixture into the pot of soup, whisking constantly. Heat gently over low heat, stirring constantly, until the soup thickens slightly. Do not boil! The soup should be creamy and coat the back of a spoon.
  7. Ladle into bowls and garnish with fresh parsley and lemon slices, if desired. Serve immediately.