This Greek lemon chicken soup is an easy and unique comfort food, perfect for cozy nights

• Bake 2 chicken breast at 350 until done and shred with forks
• Heat 1 Tbs olive oil and in 1 small yellow onion chopped and 1 large carrot chopped
• Add 1/2 cup short grain white rice and 4 cups of chicken broth
• Bring to a boil, then reduce heat and simmer until rice is cooked
• In a small bowl, beat together 3 eggs and 3 Tbs fresh-squeezed lemon juice
• Add shredded chicken to the pot
• Add a cup of the broth to the egg mixture, stir, then add back into the broth
• Season with salt and pepper
• Garnish with dill, parsley, feta, or lemon