Lemony Chicken Soup
- Reviews 9
Ready In: 30 mins
Serves: 12
Ingredients
- 4 cups chicken, cooked and cut up
- 5 cups chicken broth
- 5 chicken bouillon cubes
- 3 carrots, sliced
- 1 large onion, 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.
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