you will love this lemony chicken soup! It’s yummy and comforting. Oh by the way, does not form drops like egg drop soup because you stir in the eggs. If you want drops, just don’t stir the eggs. Servings: 12
4 cups chicken, cooked and cut up
1 cup rice, raw
5 chicken bouillon cubes
5 cups chicken broth
3 carrots, sliced
1 large onion, chopped
1/3 cup lemon juice
1 1/2 teaspoons oregano
salt and pepper, to taste
1. Combine the carrots, onions, bouillon cubes and broth in a dutch oven with 5 cups of water; bring to a boil.
2. Add the rice and the chicken, reduce the heat and simmer for about 20 minutes.
3. Whisk the eggs and lemon juice, and quickly add to the hot soup while stirring.
4. Add the oregano and season with salt and pepper to taste.