Just made this yummy twist on a traditional chicken noodle soup. It's a good option for those who need to avoid dairy since the eggs give it a creamy taste. But make sure to follow instructions on how to incorporate the eggs so you have creamy soup and not scrambled eggs! As usual, I made a few changes, and the recipe comes from this fun book I checked out from the library, so I'll leave my version of the recipe here for future reference!
2 Tbsp olive oil
1 cup roughly chopped carrots
1/2 cup chopped onion
salt and pepper to taste
4 cups chicken broth (add more if you go heavy on the rice)
2 Tbsp fresh lemon juice
handful of fresh dill, chopped, or 1 tsp dried dill
*1-2 cups cooked chicken
*1-2 cups cooked rice
In a large saucepan over medium heat, heat the olive oil. Add the carrots and onions, season with salt and pepper, and saute about 2 minutes, until carrots are slightly softened. Add the chicken broth and bring to a boil. If using dried dill, add this also.