Brocc’s Lemon Chicken Soup

Sauté 1 white onion (diced), 3 large carrots (diced), 3 celery stalks (diced) and 4 cloves garlic (minced) in 2 tbsp olive oil over medium heat (I made this in my instant pot but a regular pot works too). Season with 1/2 tsp dried oregano, salt & pepper. After about 5 minutes, move the veggies to the side and sear 2 chicken breasts for 2 minutes each side. Pour in 8 cups chicken broth, 2 tbsp of fresh dill and parsley, and salt & pepper. Cover and pressure cook for 10 minutes or for a regular pot bring to a boil then reduce to a simmer and cook covered for 45-1 hour. Set aside 1 cup of hot broth when the soup is cooked and slowly add it to 3 egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup! Remove the chicken, shred it and add back in with the juice from 3 lemons and the egg yolk mixture. Add in your right rice, cover and remove from heat for 12 minutes. Taste it and add more salt and pepper as needed. Serve with fresh parsley and dill and drizzle with a little olive oil! YUM!