Greek Inspired Chicken, Lemon & Rice Soup

Step 1: In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion; cook until soft around 3 - 5 minutes.

Step 2: Increase heat to medium high. Stir in rice and cook for a minute or two; generously season with salt and pepper.

Step 3: Stir in the chicken broth, bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Step 4: Stir in the shredded chicken, heat through. Remove from heat.

Step 5: In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Step 6: Gradually add about 4 cups of the cooked broth mixture in the small pot, and cook (stirring constantly) until slightly thickened; then remove from heat.

Step 7: In a small bowl, beat the eggs vigorously until they are foamy.

Step 8: Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Step 9: Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

Note: Be sure to add in the beaten eggs slowly to avoid scrambling eggs when you add to the hot broth mixture