Lemon Chicken and Brown Rice Soup

I love tasting food, reading recipes and making them my own! This recipe was inspired by a soup my brother-in-law, Logan, has made and a few that I saw on Pinterest. I found it to be a warm hug in a bowl, but the hubs thought it a little bland…so, adjust the seasoning as you see fit.

1 Tbs olive oil
1/2 bag baby carrots, chopped
7 ribs celery, chopped
1 onion, diced
4 cloves garlic, minced
1/2 lb shredded chicken (I baked some earlier in the day, but you could totally use a rotisserie)
5 cups low sodium chicken broth
2 cups water
1 tsp poultry seasoning
1/2 tsp dried marjoram
1/2 tsp dried tarragon
3 lemon rinds
2 eggs, beaten
Juice of 3 lemons
1/2 pint mushrooms, sliced
4 cups prepared brown rice (I used instant brown rice)
1 tsp salt
1/2 tsp fresh cracked pepper

Sauté the veggies in the olive oil on medium heat until onions are translucent. Add the garlic and cook for 1 minute. Add the chicken and deglaze the pan with the chicken broth. Add the water, herbs and lemon rind. Turn up the heat and bring to a slow boil. Turn heat down and simmer for 15-20 minutes. Remove lemon rind. In a separate bowl, beat the eggs and add the lemon juice. Add 3-5 Tbs of the broth to temper the eggs/lemon. Add the egg mixture and mushrooms to the pot of soup. Stir in the brown rice. Taste and season accordingly. Enjoy!!

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