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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!