CHICKEN SOUP WITH LEMON AND RICE

Steps:

• 1. Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4 minutes. Add the garlic and cook another minute.
• 2. Add the chicken broth and rice to the pot and bring to a simmer. Cook for about 15 minutes until the rice is cooked.
• 3. While the rice is cooking, whisk the eggs and lemon juice together.
• 4. Now take a ladle of the hot chicken broth and slowly add it to the egg mixture while whisking. Note: You want to raise the temperature of the eggs without cooking the eggs at this time.
• 5. Add the chicken, dill, salt, and pepper to the soup.
• 6. Now while stirring the soup slowly add the egg mixture to the soup. As the soup continues to cook it will thicken as the egg cooks.
• 7. Taste the soup and adjust the salt, pepper, and lemon juice.
• 8. The soup can be very thick at this point, more like a stew. I like to add more chicken broth to make it more soupy. You can add a garnish of lemon slices and fresh dill.