Step 1

Heat olive oil in a large pot over medium heat. Saute the onion, carrots, and celery for about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 2

Add the broth and rice and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.

Step 3

Meanwhile, prepare the egg mixture. Beat the eggs and lemon juice in a medium bowl. Slowly ladle a cup of the hot broth into the egg mixture, whisking continuously.

Step 4

Gradually add the egg mixture to the soup, stirring constantly. Continue to cook on low heat for a few minutes until the soup thickens.

Step 5

Stir in the chicken and season with salt and pepper.

Step 6

Garnish with fresh parsley. Serve and enjoy!