Instructions

1. In 6 Qt Dutch Oven add EVOO and Onion.
2. Saute over med/high heat 5-6 min until Onions are translucent and softened.
3. Add Garlic and saute 1 minutes.
4. Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
5. Bring to boil over med/high heat, cover and turn heat down to med/low.
6. Let simmer 20 minutes.
7. Remove Chicken and shred.
8. Add Chicken back to the pot.
9. Add Rice.
10. Cover and simmer 20 more minutes.
11. Remove Bay Leaf.
12. In a small bowl whisk together Eggs and Lemon Juice.
13. Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
14. Add in Dill Weed and stir.
15. Let cook about 5 minutes before serving.
16. Taste and add more Lemon juice if needed.
17. Garnish with Lemon Slices and more fresh Dill Weed.
18. Enjoy!