Greek Lemon Chicken Soup with Rice and Dill

While the chicken is cooking, add the rice to the pot and cook for about 15-20 minutes, or until the rice is tender.

Once the rice is done, return the shredded chicken to the pot. Stir in the dried oregano, salt, and pepper.

3. Add the Lemon and Dill:
In a separate bowl, whisk together the eggs and lemon juice to create an egg-lemon mixture (this step is optional but adds a rich creaminess to the soup).

Slowly ladle some hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs.

Gradually pour the egg mixture back into the soup while stirring to incorporate. This will give the soup a silky texture.

Stir in the fresh dill and adjust seasoning with salt and pepper as needed.

4. Serve and Garnish:
Ladle the soup into bowls and garnish with extra lemon wedges and fresh dill for an added burst of flavor.

Serving and Storage Tips: