Step 1

Heat a Dutch oven over medium heat and add one teaspoon of olive oil.

Step 2

Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.

Step 3

Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.

Step 4

Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.

Step 5

Meanwhile, in a small bowl, beat the eggs with the lemon juice.

Step 6

When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.

Step 7

Add in the shredded chicken, salt and pepper.

Step 8

Serve immediately with diced parsley or mint and with crackers!