Cook the chicken breasts in a pot of boiling water until fully cooked. Once done, remove, cool, and dice or shred the chicken.
In the same pot, add the chicken stock and bring it to a boil.
Add the rice to the pot and let it simmer until the rice is cooked.
In a separate bowl, beat the eggs. Gradually add a bit of the hot broth into the eggs while continuously whisking.
Slowly pour the egg mixture back into the pot, stirring continuously.
Add the cooked chicken and the juice of the lemons into the pot. Stir well.
Continue to cook the soup on low heat until it thickens slightly.
Taste and adjust the seasoning, adding salt or more lemon juice if needed. Serve hot.
Notes
For a stronger lemon flavor, add some lemon zest along with the juice.
If you prefer your soup with more texture, shred the chicken instead of dicing it.
To prevent the eggs from scrambling, make sure to temper them by gradually adding a bit of the hot broth to the beaten eggs before adding them into the soup.
Use fresh lemons for the best flavor, not the bottled juice.
If you're using a substitute for any ingredient, taste as you go, as the flavor may change.