Prepare Broth: In a large stockpot place the whole chicken, carrots, celery stalks, onion, garlic, bay leaves, salt and pepper, fresh herbs and water. Bring to a boil, then lower the heat to medium-low and simmer partially covered for 45-60 minutes until chicken is cooked through and flavours in the both have developed nicely, skimming off any foam if needed.

Strain Broth: Carefully remove the chicken and vegetables (and reserve) to a bowl and strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a simmer.

Cook Rice: Add the rice and cook, uncovered, for approximately 15-20 minutes or until tender. Ladle out 1-2 cups of broth into a bowl or large measuring cup and set aside.

Prepare the Lemon Egg Mixture: While the rice is cooking, beat the eggs in a medium size bowl vigorously until nice and frothy in a bowl. You can use a whisk or an immersion stick blender on low which gets them extra frothy. Once eggs are frothy add the lemon juice in a steady stream while continuing to whisk/blend.

Temper Lemon Egg Mixture: When the rice is done cooking, lower heat to low and remove pot from heat. Slowly drizzle reserved ½ cups of the warm broth into the egg-lemon mixture while continuing to whisk. Drizzle in the lemon egg mixture into the soup slowly while gently stirring the soup then return pot to heat turn back the heat on low and cook for about 5 to 10 minutes until heated through and foam has disappeared but DO NOT bring to boil.

Shred Chicken: Shred your chicken and stir it into the pot and you can also slice your reserved carrots and celery and add those back to the pot too if you would like. Season the soup as needed with salt and pepper then serve with extra lemon wedges.