Ingredients

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 carrots, cut into small chunks
1 large onion, chopped
4 cups cubed, cooked chicken
1 cup uncooked long grain rice
3 eggs
1/3 cup lemon juice
1 1/2 teaspoons dried oregano

Method

1. 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.
2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

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