In large dutch oven, heat oven medium, and add olive oil, onion, carrot, and celery. Cook until softened, about 6 minutes. Add chicken broth, chicken, and rice. Bring to a boil then reduce to medium-low and cook until rice is tender, about 25 minutes.
In a medium bowl whisk egg yolks until frothy, about 2 minutes. Whisk in lemon juice. Slowly add 1 cup of warm chicken broth into the lemon mixture, whisking constantly. Pour mixture back into dutch oven and stir. Let thicken and cook on low heat, making sure the mixture does not boil.
Serve soup in bowls.
Serve with lemon slices.
Make sure that the mixture never comes to a boil when you add the eggs– you’ll end up with a curdled mess!
Serve this soup with this Strawberry Kale Salad with Creamy Poppy Seed Dressing.