1. Heat oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add broth, water, and potatoes to pot. Bring mixture to a simmer and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
2. Stir in chicken, green beans, and corn and simmer for 5 minutes; reduce heat to low.
3. Combine eggs and lemon juice in a medium bowl and whisk until smooth. Whisking constantly, slowly ladle 1 1/2 cups broth from pot into egg mixture. Gradually add mixture back to pot, stirring constantly, until soup is slightly thickened, about 5 minutes. Stir in parsley and lemon zest, season with salt and pepper to taste, and serve.
Source: Hannaford fresh Magazine, March - April 2018