This Greek chicken soup recipe is easy, delicious, and super healthy! Even though we're already in Spring, I wouldn't say no to a bowl of this nutritious soup. I actually cook it every season (well, except in the summer!)

INGREDIENTS

• 2 chicken thighs or half a chicken
• 1 cup rice for soup
• 2 large carrots
• 1 onion
• 3 eggs
• 3 lemons
• Salt, pepper, allspice
• Olive oil and dill for serving

METHOD

1. Bring chicken, onion (cut in 2 pieces), and 4 quarts of water to a simmer in a large pot and add salt, pepper, and allspice for 50-60 minutes
2. Then remove chicken and filter the broth (from onion and perhaps some unwanted pieces from the chicken)
3. Return the broth to the stove and simmer again; add rice and carrots and cook for 15 minutes
4. In the meantime, separate the egg yolks from whites into 2 bowls, add in the bowl with the egg whites the lemon juice, and whisk, then add the yolks to the mixture as well and whisk
5. Once the rice is ready, turn off the heat and start transferring a couple of spoons with broth to the egg/lemon mixture while Whisking vigorously (the secret here is to whisk constantly) until fully incorporated
6. Move the mixture back to the pot and whisk
7. Shred thighs and add to the pot
8. Serving: divide soup among bowls, add fresh pepper and dill, and drizzle with olive oil