Chicken Lemon Rice Soup

Directions

1. 1
   Heat 1 tablespoon of olive oil in a large pot and sauté chicken breasts until they are cooked through.
2. 2
   Remove chicken from the pot. Once cooled down, finely chop chicken and set to the side.
3. 3
   Add the other tablespoon of olive oil to the pan and heat.
4. 4
   Add in celery and carrots and cook for about 4 minutes until soft.
5. 5
   Add in green onion and stir.
6. 6
   Add chicken broth to the pot with the brown rice. Cook until the rice is al dente (just soft enough but not mushy). 
7. 7
   Whisk together the eggs and lemon juice. With a ladle, scoop out a 2 cups of the soup broth. While whisking the egg mixture, very slowly pour little bits of the broth into the eggs while combine. Take your time as this step is super important.
8. 8
   Turn off the heat. While stirring the soup, very slowly pour the egg mixture into the soup. If it looks like the eggs are scrambling while you're pouring them in, pause and let the soup cool down for a few minutes before continuing.
9. 9
   Add in the fresh dill. If you love lemon, serve with extra lemon slices.
10. 10
    Stores well in the fridge for up to 5 days.
11. 11
    Enjoy!