Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth (or stock)
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup long-grain rice, rinsed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice (from about 3-4 lemons)
  • 1/4 cup chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in the stockpot. Add onion, carrots, and celery and sauté until softened. Add garlic and cook for another minute until fragrant.
  2. Pour in chicken broth. Add chicken breasts, rice, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through. (Visual cue: Internal temperature of 165°F / 74°C).
  3. Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the pot.
  4. In a large bowl, whisk eggs until light and frothy. Gradually whisk in the lemon juice until well combined.
  5. Slowly ladle about 1 cup of 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, stirring constantly. Simmer over low heat for a few minutes, until the soup thickens slightly. Do NOT boil. (Visual cue: The soup should coat the back of a spoon.)
  7. Remove from heat. Garnish with fresh parsley and serve hot with lemon wedges on the side.