Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
Meanwhile in a small bowl beat the egg together with lemon juice.
Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
Stir in the dill and cook for a couple more minutes before serving.
To serve you could top this soup with some feta cheese, fresh dill and lemon slices.
* Arborio rice is an Italian short-grain rice.
I used 2 small cooked chicken breasts which I shredded with 2 forks, should be about 2 cups of shredded chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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