Lemon Chicken Rice Soup

What you'll need

• 1 tablespoonolive oil
• 1 cupdiced onion and carrot
• 2 clovesgarlic, minced
• 6 cupschicken broth
• 2 cupscooked shredded chicken
• 1.5 cupscooked rice
• 3 tablespoonslemon juice
• 2eggs, beaten (optional, for egg-drop style)
• to taste salt and black pepper
• for garnish fresh dill or parsley

Let's cook

1. 1Heat olive oil in a large pot over medium heat and sauté the onion and carrot for 3-4 minutes until softened.
2. 2Add the garlic and cook for 30 seconds until fragrant.
3. 3Pour in the chicken broth and bring to a simmer.
4. 4Stir in the shredded chicken, rice, and lemon juice, simmering for 8-10 minutes.
5. 5If using eggs, slowly drizzle them into the simmering soup while stirring gently to create thin ribbons.
6. 6Season with salt and pepper, garnish with dill or parsley, and serve hot.