Start the rice cooking first, good with leftover rotisserie chicken
- 2 Tablespoons extra virgin olive oil
- 2 medium onion, chopped
- 5 diced carrots
- 5 stalks of celery, chopped
- 3 cloves of garlic, minced (about 2 teaspoons)
Saute ingredients above for a few minutes. Add in:
- 8 cups chicken broth (I like 1 tsp bouillon for every 2 cups of water or do 6 tsp bouillon)
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons dried oregano
- pepper
Boil for 20 minutes. In a separate bowl, whisk 3 egg yolks and 6 Tablespoons of lemon juice. Add 1 cup or so of broth to this mixture to not cook the eggs, then add to the pot.
Add in:
- 3 cups cooked white rice
- 3 cups shredded chicken
- Dill to taste (I like extra dill on each soup bowl too)