Egg Drop Soup with Chicken Breast

Heat the vegetable oil in a cooking pot over low heat and add the onion. Cook and stir until it starts getting tender.

Add the carrot, celery, and rice, while stirring. Add the chicken stock and bring to a boil.

Add the cooked chicken breast, season with salt and pepper, and simmer for 1-2 minutes. Set aside.

Melt the butter in a cooking pot over low heat. Add the flour and stir until smooth.

Add 2 ladles of chicken soup and stir more. Bring to a simmer and remove from heat.

Again place the soup over low heat, add the butter-flour mixture, whisked eggs, and lemon juice. Stir for 1 minute and remove from heat.