Creamy Greek Chicken Soup

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 eggs
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.

In a medium heat-proof bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about ½ cup of the hot broth into the egg-and-lemon mixture, whisking to combine.

Remove the simmering broth from heat (very important).

Very slowly, drizzle the heat eggy mixture back into the pot, whisking constantly for 2 full minutes. Add salt and pepper, fresh dill (if using), chicken, rice and serve.

*If using leftover chicken and/or rice, make sure to reheat so when you add to the soup in the final step, it doesn't bring down the temperature of the soup too much.  I mixed my rice and chicken together with a little chicken broth and reheated it all in the microwave before adding it to the soup pot.