Greek Chicken and Lemon Soup

This recipe is yummy and so easy to make. I add a little Penzey's Greek seasoning when I make it to boost the flavor a bit.

6 C. low sodium chicken broth
1 small onion peeled and cut in half
1 small carrot (or 6 baby carrots) peeled
1 bay leaf
1 tsp. salt
2 boneless skinless chicken breasts
1 C. long grain rice or orzo pasta
2 eggs
1/4 C. freshly squeezed lemon juice
2 tbsp. finely chopped parsley
sea salt and ground pepper to taste

Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to a boil. Add rice or pasta and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.

Whisk eggs until they are frothy and whisk in lemon juice. Add a cup of the hot soup to the egg lemon mixture very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with parsley, season with salt and pepper and serve.