4 cups of chicken broth
1/2 lb to 3/4 lb of Diced Chicken Thighs
1/2 tablespoon of Olive Oil
3/4 cup of Minute Rice
1/8 to 1/4 cup of lemon juice (more or less to flavor)
1 teaspoon of salt
1 teaspoon of black pepper
1/4 Cup of Diced Carrots
1/4 Cup of Diced Celery
5 Medium Button Mushrooms, Quartered and Sliced
Use a nice soup pot, place the Olive Oil and Diced Chicken thighs. Cook until the chicken is no longer pink.
Add in the Carrots and Celery. Cook about 3 minutes until Chicken is done and the veggies are tender.
Now, add in the chicken broth and bring that to a boil.
Reduce heat, add rice and mushrooms.
Cover and simmer until Minute Rice is done, about 5 minutes.
While Rice is cooking, in small bowl, beat eggs and lemon juice.
(Note: You can add more lemon juice later if you want more of a tang to the flavor. Start at the low end (4 tablespoons or 1/8 cup )
Stirring constantly, add 1 cup of hot soup stock (use a ladle), a little at a time. Stir mixture into soup in pan. The soup WILL change color, like a chemical reaction as you pour the egg/lemon mixture. Keep the heat on low. DO NOT BOIL THE SOUP at this point (the eggs will curdle).
Season with salt and pepper. Add up to 4 tablespoons or 1/8 cup of lemon juice to your taste).