Greek Lemon Rice Soup aka Avgolemono

1. Cook your chicken with listed seasonings for a few minutes on each side. Remove and let rest for 10 minutes before shredding. 
2. Meanwhile, add your chicken broth, garlic, and rice to a pot. Bring to a boil and then simmer on low until rice is cooked through. Season the broth to your liking. 
3. Add in shredded chicken. Mix the eggs and lemon juice together separately. Slowly add the mixture to the pot a bit at a time while stirring quickly. Make sure it is not boiling when pouring in the eggs, otherwise the eggs will cook. 
4. Add any other seasonings at this point. Your soup should be creamy and thick. Top with dill and lemon zest and enjoy!