Chicken and rice soup with an egg-lemon sauce, made with eggs and lemon juice mixed with broth and warmed until it thickens.
In a big pot sauté the onions, carrots and celery in the olive oil over medium heat until softened.
Add 7 cups of the broth, chicken, oregano, basil, salt n pepper and the rice. Bring to a boil. Lower the heat to low and continue to cook for 20 minutes until the rice is tender.
Remove the chicken and shred it with two forks. Add the shredded chicken back to the soup.
Add the one remaining cup of chicken broth to a bowl along with the lemon juice and eggs whisk well until combined.
To temper the egg lemon mixture, ladle about 1 cup of the hot broth into the egg lemon mixture, and whisk well to combine.
Add the egg lemon mixture back to the simmering soup. Stir just until the soup becomes opaque in color and thickens as the eggs cook, 1 to 2 minutes.