Avgolemono Lemon and Chicken Soup

Ingredients

• 1 tbsp olive oil
• ½ onion, diced
• 4 cups chicken broth
• 1 cup arborio rice
• 3 eggs, lightly beaten
• 1 package True Story Thick Cut Oven Roasted Chicken Breast, shredded in pieces
• 2 lemons, juice and zest
• salt to taste
• parsley, for garnish

Directions

1. Heat the oil in a pan over medium-high heat, add the onions and cook until transparent.
2. Add the chicken broth and rice, bring to a boil, reduce the heat and simmer until the rice is cooked, al-dente, about 15-20 minutes.
3. Slowly pour about 100 mL of the hot broth into the eggs while whisking and then slowly whisk the egg mixture into the soup.
4. Add the chicken, lemon juice and zest and simmer about 5 minutes.
5. Season with salt and garnish with parsley and lemon slices (optional).