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Creamy Lemon Chicken Soup

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 medium carrots, cut into small chunks
1 large onion, chopped
4 cups cubed cooked chicken
1 cup uncooked long grain rice
3 eggs
1/3 cup lemon juice
1-1/2 teaspoons dried oregano
Pepper to taste

In a Dutch oven or soup kettle, combine the first five ingredients;

Printed from tasteofhome.com Oct 6, 2008

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Creamy Lemon Chicken Soup cont.

bring to a boil. Add the chicken and rice. Reduce heat. Cover and
simmer for 15 minutes or until rice is tender. Whisk together eggs
and lemon juice; quickly stir into soup. Add oregano and pepper.
Serve immediately.

Yield: 14 servings.