Cook the Chicken: Place the chicken breasts in a pot of boiling water for about 15-20 minutes until tender and cooked through. Remove and let cool, then dice or shred.

Prepare the Broth: In the same pot, pour in chicken stock and bring to a boil.

Add the Rice: Add uncooked rice to the boiling stock, reduce heat, and simmer until rice is cooked.

Create the Egg Mixture: Beat the eggs in a separate bowl, and gradually mix in hot broth to temper, avoiding scrambling.

Combine the Mixtures: Pour tempered egg mixture back into the pot while stirring continuously for a creamy texture.

Finish the Soup: Add cooked chicken and lemon juice, stirring to combine. Simmer until thickened.

Final Touches: Taste and adjust seasoning with salt or more lemon juice as needed.