Greek chicken soup revised for today's bizzy cooks! Yummy and comforting! Since you stir the eggs in it does not form 'drops' like egg drop soup. If you want 'drops' just do not stir.
- Combine broth, boullion, carrots and onions in dutch oven with 5 cups of water and bring to a boil.
- Add chicken and rice, reduce heat and simmer for 20 minutes.
- Whisk eggs and lemon juice and quickly add to hot soup while stirring so eggs do not cook instantly.
- Add oregano and season with salt and pepper if desired.