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!