Step 1

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.

Step 2

Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.

Step 3

Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Step 4

Stir in the chicken and remove from heat.

Step 5

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Step 6

Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.

Step 7

In a small bowl, beat the eggs until they are foamy.

Step 8

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Step 9

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.