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Place chicken stock and thyme in a heavy bottomed pot over medium-high heat and bring to a simmer. Addthe rice and return to a simmer. Cover and cook until the rice is tender, about 14 minutes.
Meanwhile, In a bowl, beat eggs and lemon juice together.
Once the rice is cooked, ladle some of the hot broth into the egg mixture while continually whisking.
Turn the heat to low. Pour the egg and lemon mixture into the broth and rice mixture while continually whisking. Add the chicken and stir to combine. Season to taste with salt and pepper.
To reheat leftovers, add the soup to a pot and heat over low until warm.