Step 1

Add leftover rotisserie chicken in a big pot. Add 8 cups of water and set temp to high.

Step 2

In the meantime clean and chop celery in big pieces, I cut the celery sticks in half. Peel onion, rinse and cut in about 4 big pieces. Add that to pot too.

Step 3

Once water starts to boil, lower temperature to medium and cover the pot. Let boil for about 30 minutes.

Step 4

Turn heat off. Remove chicken and place in a deep plate or platter. Let it cool enough to handle by hand.

Step 5

Strain the chicken stock. You can throw away the remains from straining the stock. Keep about 1 - 1.5 cups of stock aside and pour the rest of the stock in the pot.

Step 6

Add 2 more cups of water to the pot.

Step 7

When chicken is cool to handle by hand, start removing all pieces of chicken from the carcass. Believe me there's enough chicken in there for a whole meal. When removed by hand they're usually bite size which is perfect for the soup.

Step 8

Turn heat on to medium. Add chicken bites back into the stock. When stock starts to boil, add rice, oregano, and salt. Let it boil so the rice cooks. Once finished cooking and you have tested for salt and adjusted to taste, turn heat to simmer.

Step 9

Whisk the eggs in a deep bowl. Juice the lemon and add to the eggs, keep whisking.

Step 10

Get the stock you put aside earlier, it might still be warm but it shouldn't be hot, otherwise the eggs will curdle.

Step 11

Pour 1-2 ozs of stock into the bowl at a time with your left hand while you're still whisking with your right hand. You want the warm stock to raise the temperature of the eggs slowly so they don't curdle. Once you are done with this process then you can grab a ladle of stock/rice and add to the bowl too, whisk vigorously.

Step 12

Pour the egg-lemon-stock mix into the soup and stir well. Let the soup get hot but don't take it back to boiling temperature because eggs might curdle. Serve warm. Add sliced lemon, parsley and black pepper on the soup bowl to taste.