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This traditional Greek chicken soup is finished with both the richness of eggs and the tang of fresh lemon.
Heat olive oil in a 4-quart saucepan. Add garlic and sauté until lightly browned, about 1 minute. Add the onion, celery and carrots and sauté until the onion is translucent, about 2 minutes.
Add the rice and cook, stirring to coat in the oil, for about 1 minute. Add the chicken stock and bay leaf and bring to a simmer. Simmer until the rice is tender, about 10 minutes. Add the shredded chicken and return to a simmer.
In a medium bowl, whisk together the lemon juice and eggs until light and frothy. Remove the pan from heat and slowly whisk 2 cups of broth into the egg mixture to temper the eggs. Slowly pour the egg mixture back into the soup and stir to incorporate. Do not put back on the heat once the egg mixture has been added as the eggs may scramble.
Season to taste with salt and pepper, sprinkle with chopped parsley and serve immediately.