1-Prepare all ingredients: Chop the carrots, celery, green onions, and garlic. Shred the cooked chicken breast and squeeze the lemon juice.

2-In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped carrots, celery, and green onions; sauté until they soften, about 5 minutes, then stir in the garlic for another minute.

3-Pour in 8 cups of low-sodium chicken broth and add 2 bay leaves. Bring the mixture to a boil, then add 1 cup of rice (or orzo), salt, and pepper to taste.

4-Simmer for about 20 minutes until the rice is tender. Stir in the 6 to 8 ounces of shredded chicken to warm it through.

5-In a separate bowl, whisk together 2 large eggs and 1/2 cup of freshly squeezed lemon juice. Temper the mixture by slowly adding a few ladles of the hot broth while whisking continuously to avoid curdling.

6-Add the egg-lemon mixture back into the pot, stirring gently. Remove from heat immediately to keep it creamy, then garnish with fresh parsley if you like. Serve hot with bread for a complete meal.