Heat 1 tablespoon of olive oil in a large pot. Cook ½ cup of finely chopped carrots, ½ cup of finely chopped celery, ½ cup of finely chopped green onions, and 2 minced garlic cloves until softened.
Add 8 cups of low-sodium chicken broth and 2 bay leaves and bring to a boil. Add 1 cup of rinsed rice, salt, and pepper, and simmer over medium-low heat for about 20 minutes, until tender.
Stir in 2 shredded cooked chicken breasts. Whisk 2 eggs with ½ cup of fresh lemon juice, then slowly whisk in two ladles of the hot broth.
Stir the egg mixture into the pot and remove from the heat at once.
