Add broth to a large stock pot and bring to a boil. Reduce heat to low and add the rice. Simmer for about 20 minutes. Remove from heat.
Mix the eggs and lemon juice in a separate bowl. Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook.
Add the cooked chicken and stir to warm through. Enjoy!
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/chicken-lemon-rice-soup/