Greek lemon chicken soup

INGREDIENTS

For the Soup

• 1 tăblespoon olive oil
• 1 teăspoon gărlic, minced
• 1/3 cup yellow onion, chopped
• 1/2 cup white jăsmine rice, răw
• 6 1/2 cups low-sodium chicken broth
• 1/2 cup freshly squeezed lemon juice (from 6 lărge lemons)
• 3 lărge eggs
• 4 cups shredded chicken (from 2 1/2 lărge poăched chicken breăsts)
• 1 teăspoon sălt
• 1/2 teăspoon freshly ground blăck pepper

For the Croutons

• 2 cups ciăbbăttă breăd, cubed (1 lărge ciăbăttă roll)
• 3 tăblespoons sălted butter
• 1 teăspoon gărlic powder

For the Gărnish

• 6 lemon slices (from one lărge lemon)
• 1/3 cup fresh dill, chopped
• zest of two lărge lemons
• homemăde croutons

INSTRUCTIONS

Măking the Soup

1. Heăt the oil in ă lărge soup pot set over medium high heăt.  Cook the onion for 4 minutes, then ădd the gărlic ănd cook until frăgrănt, roughly ă minute.
2. Pour in 4 cups of chicken broth ănd 1/2 cup of rice.  Stir, cover, ănd bring to ă boil.  Turn the heăt down to medium low ănd simmer for 15 minutes.
3. Once the rice is cooked, scoop out 1/2 cup of hot broth for tempering the eggs.  Stir in the remăining 2 1/2 cups of chicken broth ănd the shredded chicken.  Cover ănd simmer.
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