Lemon Chicken Soup

Start by removing the chicken meat from the rotisserie, both white and dark meat. Discard the rotisserie bones when finished.

Chop the onion into large pieces.

In a large Dutch oven, heat the butter on medium, then add the onion and saute until almost soft. Add the garlic and saute for another minute. Add the chicken broth.

Increase temperature to high to bring the chicken broth to a boil. When the broth boils, decrease temperature to medium-low. Take the beaten egg and whisk it into the broth. Whisk quickly to keep it from hardening before it has a chance to separate. The broth should somewhat resemble egg drop soup.

Now add the chicken and stir. Add salt and pepper to taste. Add the lemon juice and stir. You may add more or less lemon juice depending on preference.

Serve over rice.