• Preheat your oven to 350 degrees F.
• Place the chicken breast skin side up on a parchment-lined baking sheet. Rub the chicken breasts with 1 Tbsp of olive oil and season with 1-2 tsp of Kosher salt and 1/2 tsp of fresh ground pepper.
• Cook the chicken in the preheated oven for 35 to 40 minutes. Ensure that the chicken's internal temperature is at least 165 degrees F. Remove the chicken from the oven and set aside to cool.

Making the Soup

• While the chicken is cooking, heat the remaining 1 Tbsp of olive oil in a large stock pot or Dutch oven over medium-high heat. Add the carrots, celery, onion, and garlic to the pot, and season with the remaining 2 tsp of Kosher salt and ½ tsp of fresh ground pepper. Sauté for 2-3 minutes.
• Add the chicken stock and bay leaf to the pot and stir. Bring the mixture to a boil, reduce the heat, and simmer covered for 20 – 30 minutes or until the vegetables are softened.
• Remove the bay leaf. Using a slotted spoon, transfer the cooked vegetables to a blender along with 1 cup of the liquid from the pot. Blend the vegetables in the blender until smooth. (Make sure you place a towel over the lid in case the hot liquid splashes up). Pour the blended vegetables back into the pot.
• Bring the pot to a simmer again and stir in the rice to the pot. Cover and simmer for 20 minutes, stirring occasionally.
• Once the chicken has cooled enough to handle, remove the skin and breast meat from the bone. Using 2 forks, shred the chicken.
• When there are about 3 minutes left on the timer for the rice, whisk the eggs in a medium bowl. Slowly stream the lemon juice into the eggs while whisking.

Adding in the Eggs

• Take about 2/3 of a cup of the hot soup from the pot and slowly stream it into the egg mixture while whisking constantly. (This will temper the eggs and prevent them from turning solid when you add them to the soup).
• When the timer goes off, and the rice is cooked, slowly pour the egg mixture into the soup while whisking as you pour.
• Add the shredded chicken to the pot and heat the soup for 2-3 minutes or until the chicken is warmed through. DO NOT LET THE SOUP BOIL.
• Taste and adjust the seasonings, adding Kosher salt or fresh ground pepper as needed.
• Serve immediately; garnish with fresh dill or parsley and lemon slices if you wish.