1-Heat 1 tablespoon of extra virgin olive oil in a large pot over medium-high heat, then sauté the carrots, celery, and green onions briefly before adding the garlic and stirring for a minute.

2-Pour in 8 cups of low-sodium chicken broth and add 2 bay leaves, bringing the mixture to a rolling boil. Once boiling, add 1 cup of rice along with salt and pepper, then reduce the heat to medium-low and simmer for about 20 minutes until the rice is tender.

3-Stir in the shredded cooked chicken, about 6 to 8 ounces, to incorporate it into the broth and rice mixture.

4-In a separate bowl, whisk together 1/2 cup freshly squeezed lemon juice and 2 large eggs. To temper, slowly add two ladles of hot broth from the pot while whisking constantly, then stir this mixture back into the soup and remove from heat immediately to prevent curdling.

5-Garnish with fresh parsley if desired and serve the soup hot for the best flavor and texture. For here, try pairing with a citrus drink from our site to complement the lemony notes.