Chicken Lemon Rice Soup

An easy & quick soup to make.  Lots of flavor and a hearty soup.  Great for a nice cool day or days when you don't feel well.  Soups are always a  wonderful comfort food.

CHICKEN LEMON RICE SOUP
(serves 8)

Ingredients:
*2 teaspoons butter
*1 cup carrots, diced small
*1 cup  celery, chopped small
*1 yellow onion, finely chopped
*8 cups chicken stock
*2 teaspoon chicken granules
*1/2 cup rice, uncooked
*1 boneless, skinless chicken breast, cooked & shredded
*3 tablespoons butter
*3 tablespoons flour
*1 teaspoon salt
*1/2 teaspoon black pepper
*3 large eggs
*lemon juice squeezed from 1 large lemon
*1 teaspoon lemon zest

Directions:
~In a large skillet, sauté  carrots in butter over medium heat, for 2-3 minutes, stirring often.
~Add celery & onions and sauté for another 1-2 minutes.
~In a large stockpot, combine chicken stock, chicken granules, rice, and sautéed carrots, celery & onions.
~Bring to a boil, over medium-high heat.
~Reduce heat, cover pot and simmer for 20 minutes.
~Mix in chicken and let simmer for 2 minutes to heat up chicken.
~Remove from heat & set aside.
~In a small bowl, whisk eggs.
~In a small saucepan, melt 3 tablespoon butter over low heat.
~Whisk in flour, salt & pepper until roux is smooth.
~Add 2 cups of soup to roux and whisk until slightly thickened.
~Stir in lemon juice & lemon zest.
~Remove 1/4 cup of soup and slowly pour into eggs, whisking very quickly.
~Very slowly, add egg mixture into soup, stir until mixed well.
~Heat soup over low heat until soup is thick enough to coat a spoon (do not boil).

Instant Pot Directions:
~Put instant pot on sauté mode.
~Sauté carrots, celery and onions until veggies are tender.
~Turn off sauté mode and turn on pressure cook mode.
~Pour chicken broth,  and rinsed rice in to the Instant Pot, stirring it.
~Place on lid and seal valve.
~Pressure cook for 5 minutes.
~Do a natural release.
~In a small bowl, whisk eggs together.
~Stir in lemon juice and zest.
~Remove 1/4 cup of soup and slowly whisk it into eggs.
~Very slowly whisk egg mixture into soup and stir until mixed well.
~Put lid back on and set to vending.
~Cook on slow cooker mode for 12 minutes.
~If it's not thick enough, add a little corn starch to cold water and then whisk it into hot soup.