Directions

1. Bring broth, onion, and carrot to a simmer in a large pot.
2. Stir in rice and cook 15 to 18 minutes, until tender.
3. Add shredded chicken and keep the soup hot but not boiling.
4. Whisk eggs and lemon juice in a bowl until smooth and frothy.
5. Slowly whisk 1 cup hot broth into the egg mixture to temper it.
6. Whisk in a second cup of hot broth.
7. Remove the pot from heat and stir in the tempered egg-lemon mixture.
8. Season with salt, pepper, and more lemon if needed.
9. Serve immediately with dill or parsley; do not boil after adding eggs.