Greek Lemon Chicken Soup

Cook the chicken with onion, peppercorn, garlic and celery. Then remove the chicken and set it aside. 

Cook the carrots and rice in the same pot with the chicken stock. 

Whisk the eggs with lemon juice until fully combined. 

Add a few ladles of the warm soup to the egg and lemon juice and whisk constantly. 

Add the egg and lemon juice mixture back to the soup and mix constantly.

Shred the chicken and add it back to the soup. Cook for a few more minutes. 

Final touches

Season with salt and add parsley if desired.