Lemon Chicken Rice Soup

When my daughter got married, the soup course was a delightful lemon chicken rice.  It's been on my to-make list for quite some time and I finally got around to it.  Bright and comforting all at the same time.

Lemon Chicken Rice Soup

1 T. olive oil

3 carrots, diced small

1/2 of an onion, diced small

2-3 celery ribs, diced small

1 t. dried oregano

1 t. dried parsley

8-10 c. chicken broth

2/3 c. long grain white rice

3 eggs, beaten

1/3 c. lemon juice, freshly squeezed

3 t. kosher salt

3/4 t. black pepper

2 c. shredded chicken

In a big pot, add the olive oil and saute the carrots, onion, and celery until softened, about 7 minutes.

Then stir in the oregano, parsley and chicken broth.  Cover it and bring it to a boil.  

Once boiling, stir in the rice and cover.  Lower the heat and let the rice cook for about 20 minutes, stirring once or twice as the rice likes to stick to the bottom.

In a small bowl, beat the eggs with the lemon juice.

When the rice is cooked, remove the lid and ladle in a bit of the hot broth into the egg and lemon mixture, very slowly and while stirring to temper the eggs so they don't turn to scrambled eggs.  Once tempered, slowly add it to the pot while stirring.  

Add the chicken, salt and pepper, and the zest of about 1/2 a lemon.