Greek Lemon Chicken Soup - cooking recipe

Ingredients

9 c canned low-salt chicken broth
3 celery stalks, chopped
2 large carrots, peeled, chopped
1 large onion chopped
3/4 c long-grain white rice
1 1/2 pounds skinless boneless chicken thighs, cut into bite-size pieces
3 large eggs, beaten to blend
1/2 c fresh lemon juice

Preparation

Bring broth, celery, carrots and onion to boil in large pot. Add rice to soup and simmer until tender, about 30 minutes.
Add chicken to soup and simmer until cooked through, about 10 minutes. Beat eggs and lemon juice in small bowl until blended.
Gradually add egg mixture to soup stirring constantly until mixture forms ribbons, about 3 minutes.
Season soup to taste with salt and pepper.