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In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion, carrots and celery and saute until slightly softened. Add white wine and deglaze the pan.
Add chicken broth, lemon juice and rice. Add oregano and season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer for 20-30 minutes.
Meanwhile, in a medium bowl, beat egg yolks until thick and lemon coloured. Gradually ladle some of the hot soup into the egg yolks, stirring constantly. Return the egg mixture to the soup pot along with chicken and heat through.
Garnish with fresh parsley and serve.