Ingredients:
4 cups chicken, cooked and cut up
5 cups chicken broth
5 chicken bouillon cubes
3 carrots, sliced
1 large onions, chopped
1 cup rice, raw
1/3 cup lemon juice
3 eggs
1 1/2 teaspoons oregano
Directions:
Combine broth, boullion, carrots and onions in dutch oven with 5 cups of water and bring to a boil.
Add chicken and rice, reduce heat and simmer for 20 minutes.
Whisk eggs and lemon juice and quickly add to hot soup while stirring so eggs do not cook instantly.
Add oregano and season with salt and pepper if desired.
Servings: 12
Time preparation: 30 min.
Time total: 30 min.