Cooking Steps

• In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly, then stir in the garlic.
• Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
• To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
• Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!