Ingredients
5 cups chicken broth5 cups water5 teaspoons chicken bouillon granules3 medium carrots, cut into small chunks1 large onion, chopped4 cups cubed cooked chicken1 cup uncooked long grain rice3 eggs1/3 cup lemon juice1-1/2 teaspoons dried oreganoPepper to taste
Preparation
In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.
