Preparation

• Dice the carrot into ¼-inch pieces, chop the celery and onion into similar-sized pieces, and mince the garlic. Having everything prepped and ready is crucial for this soup since we'll be working quickly once the broth is added.
• Heat the olive oil in a large pot over medium heat until shimmering, then add the carrots, celery, and onion. Sauté for 5-8 minutes, stirring occasionally, until the vegetables soften and begin to release their aromatics.
• Add the minced garlic to the softened vegetables and stir constantly for about 30 seconds until fragrant.
• Pour in the oregano and parsley, stirring to coat the vegetables evenly.
• Immediately pour in the chicken broth and increase the heat to bring the liquid to a boil.
• Once the broth is boiling, stir in the rice and return to a boil. Cover the pot with a lid and reduce the heat to low, simmering for about 20 minutes.
• While the rice cooks, whisk the room-temperature eggs together in a small bowl with the freshly squeezed lemon juice until well combined.
• Once the rice is tender, remove the pot from heat and let it cool for about 1 minute.
• Slowly ladle one ladle of the hot broth into the egg-lemon mixture while whisking constantly.
• Slowly pour the tempered egg-lemon mixture back into the pot while stirring gently and constantly.
• Add the shredded chicken, salt, and pepper, stirring to distribute evenly.
• Heat gently over low heat for 1-2 minutes just until warmed through.
• Ladle the soup into bowls and top each serving with a sprinkle of fresh parsley for brightness and color.
• Serve immediately with crackers on the side.