Greek Lemon Chicken Soup

Place the olive oil in a large 6-8 quart saucepan over medium-low heat. Peel the onion. Then quarter it and slice it into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken bone broth, raw chicken breasts, and lemon zest to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.

Stir in the salt and black pepper to taste. Simmer for another 5-10 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and tongs to shred the chicken. Set aside.

To prepare the lemon-egg sauce, whisk two eggs with the lemon juice in a medium bowl. While whisking, slowly add in 2 ladles-full of the chicken broth from your cooking pot (this is to temper the sauce).

Pour the lemon-egg sauce back in the chicken soup pot and immediately remove it from heat (this is important because you do not want the eggs to cook and the soup to separate.)

Lastly, add the shredded chicken, and stir in the chopped chives.

Taste, and salt and pepper as needed.

Serve warm.