Lemon Chicken Rice Soup

4 Carrots diced

1 Yellow onion diced

4 Stalks celery diced

4 Lemons juiced

4  eggs

1 cup Long grain rice

8 cups Chicken broth

2 cups Water with 7-8 chicken bouillon cubes

Palm of black pepper

Fresh parsley if you want

2 tsp oil

Take out eggs to get them to room temp

In pot put oil and diced veggies, on med sweat veggies for 7-10 minutes until tender. Add broth and water to veggies bring to a boil, add rice. Reduce to medium for 25 minutes until rice is tender. While rice is cooking add lemon juice to eggs and beat.

When rice is tender turn down the heat to low,, wait for boiling to stop, with a ladle slowly add broth to egg mixture whisking the whole time, about 3-4 ladles. pour mixture in soup. do not bring to a boil. Add pepper and parsley.