Creamy Lemon Chicken Soup

3 Tbs oil
2 tsp garlic
1 large onion or green onions
2 cups of shedded carrots

12 cups of chicken broth or 3 packets of chicken noodle soup
4 cups cooked shredded chicken
1-2 cups of any rice

3 eggs
1 cup of lemon juice or more to taste
2 tsp oregano
salt and pepper to taste

DIRECTIONS

In a large pot saute the onions, garlic and carrots in the olive oil. Pour in the chicken broth and bring to a boil. Add the chicken and rice and spices, reduce heat and cover and simmer for 15 minutes until rice is tender (I use minute rice so it is done in 7 min).

Whisk together the eggs and lemon juice. Quickly stir into boiling soup making sure there are no clumps and serve immediately. YUMMY!

AMAZING POTATO SOUP

INGREDIENTS

2 pounds of diced potatoes or a bag of frozen hash browns

1/3 cup finely chopped onion or some green onions

2 shredded carrots

2 tablespoons of garlic

1 tsp cumin

8 cups of water

2 packets of chicken noodle soup

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

8 tablespoons butter
8 tablespoons all-purpose flour
3 cups milk

1 cup of chedder cheese

DIRECTIONS
Combine the potatoes, onion, carrots and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken noodle, salt and pepper garlic and cumin.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Add the cup of cheese. Serve immediately.

I would love to add frozen peas or corn or diced ham...but everyone complains that it is perfect the way it is! My favorite is to dip sweet bread in it. A good dipping bread is a MUST with this soup!