Bring chicken broth to a simmer in soup pan over medium high heat.
Meanwhile, whisk eggs and lemon juice together until foamy and no streaks remain.
While whisking constantly, slowly add 1 cup of the hot chicken broth to egg mixture a few tablespoons at a time (pouring too fast may create scrambled eggs). Once fully incorporated, it should be a smooth, warm mixture.
Reduce heat to medium and add rice to the hot chicken broth. Cook for about 5 to 10 minutes. Add the chicken and continue cooking until rice is tender and chicken is hot.
Whisking vigorously, slowly drizzle the warm egg mixture into the chicken broth a few teaspoons at a time (remember, pouring too fast may create scrambled eggs). Continue to slowly add until it is incorporated into the soup and a smooth texture. Continue to cook for about 5 minutes over low heat. Soup will thicken as it sits.
Serve with a drizzle of olive oil and fresh black pepper. Enjoy!
Yield: 4 servings
Fat: 10 g
Carbohydrates: 30 g
Protein: 27 g