Ingredients
- 10 cups chicken broth
- 3 stalks celery, sliced
- 3 carrots, sliced
- 1 onion, chopped
- 1 cup long-grain rice, uncooked
- 1-1/2 pounds boneless, skinless chicken breasts, cooked and chopped
- 3 eggs, beaten
- 1/2 cup lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Directions
Combine broth, celery, carrots and onion in a stockpot and bring to a boil. Add rice and chicken, reduce heat and simmer until rice is tender, about 15 minutes. Combine eggs and lemon juice, gradually add to soup, stirring with a fork until ribbons form. Sprinkle with oregano and thyme. Simmer for 3 minutes. Serve hot.
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