Because it was requested: @CabbagesKings52 Mediterranean Lemon Chicken Soup: Ingredients: 2 Tablespoons Olive Oil 1 small onion (diced) 2 cloves garlic (minced) 2 carrots (shaved - I use a potato peeler) 2 celery stalks (chopped) 1 teaspoon dried oregeno 1/2 teaspoon ground tumeric 6 cups chicken broth 2 cups cooked shredded chicken (I usually prepare in a crock pot, makes shredding easier) 1 cup rotini pasta 2 large eggs Juice of 2 lemons (freshly squeezed) Salt & Black Pepper to taste (typicall ~ 1 teaspoon each) Fresh Parsley or Dill (chopped, for garnish) 1. Saute the Aromatics. In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Saute for 3-4 minutes until softened. Stir in oregeno, tumeric, salt, and black pepper. 2. Add the broth & chicken. Pour in chicken broth and bring to a boil. Add rotini, and reduce heat to a simmer. Cook for 10-12 minutes until the pasta is tender. Stir in shredded chicken, and let it heat through. 3. Make the lemon-egg mixture. In a bowl, whisk eggs and lemon juice together until smooth. Slowly ladle in 1 cup of hot broth, whisking continually to temper the eggs. (Prevents curdling) Gradually pour the mixture back into the soup, stirring constantly for a creamy texture. 4. Finish and Serve. Simmer for two minutes (do not boil) until the soup thickens slightly. Garnish with fresh parsley and/or dill, and serve hot.