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Season chicken thighs with salt and pepper
Heat olive oil in a pot and cook chicken thighs until done
Add diced onion, carrots, and celery to the pot
Add minced garlic and cook until fragrant
Pour in chicken stock and add bay leaf and thyme sprigs
Add jasmine rice to the pot
Simmer until rice is cooked and chicken is tender
In a bowl, whisk together egg yolks (or eggs) and lemon juice
Slowly temper the egg mixture by adding hot broth while whisking
Stir the egg mixture into the soup
Garnish with minced parsley before serving