Step 1

Heat a large pot or dutch oven with olive oil over medium high heat, diced onions, and celery, seasoned with about 1/2 tsp salt and pepper. Saute for 3-5 minutes until translucent, then turn the heat to medium and add the garlic and lemon zest. Let cook for 1 minute, until fragrant.

Step 2

Add chicken stock, shredded chicken, bay leaf, and cooked rice to the pot. Bring the soup to a simmer and cook for 15 minutes.

Step 3

In a small bowl, whisk together egg yolks and lemon juice. Gradually ladle in about 1/2 cup of the hot broth from the pot, whisking constantly to temper the eggs so they don't scramble when added to the soup.

Step 4

Turn heat off the heat on the stove then add the tempered egg mixture to the pot, stirring in well. Taste, then season with salt and pepper as needed.

Step 5

Serve hot with lemon slices and chopped fresh herbs.

Step 6

Serve while hot.