1 teaspoon olive oil

1/2 cup finely diced carrot

1/2 cup finely diced celery

1/2 cup finely diced yellow onion

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

2 quarts low-sodium chicken broth

1/3 to 3/4 cup long grain white rice, see notes

2 large eggs, beaten

2 tablespoons fresh lemon juice

2 teaspoons kosher salt, more or less to taste

1/2 teaspoon black pepper, more or less to taste

1 cup (heaping) shredded leftover roast chicken, rotisserie or poached chicken

minced fresh parsley, or mint, for serving

soup crackers, for serving

Heat a Dutch oven over medium heat and add one teaspoon of olive oil.

Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.

Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.

Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.

Meanwhile, in a small bowl, beat the eggs with the lemon juice.

When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.

Add in the shredded chicken, salt and pepper.

Serve immediately with diced parsley or mint and with crackers!

NOTES

For a more brothy soup, use 1/3 cup of rice, for lots of rice use 1/2 cup to 3/4 cup.

If the soup gets too thick and also, to reheat; add a little hot water to the soup or bowl to thin out without compromising any flavor.

If looking for more lemon flavor, add 1/2 to 1 teaspoon very finely grated or minced lemon zest.

*adapted from https://www.simplyscratch.com/