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In a large saucepan, combine the broth, chicken, 2 cups water, the lemon zest strips, carrots and onion. Bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the chicken reaches 160°F, 15 to 18 minutes.
Using tongs, remove and discard the zest strips; transfer the chicken to a plate and set aside. Return the broth to a simmer over medium, then stir in the rice, ¾ teaspoon salt and ¼ teaspoon pepper. Reduce to low, cover and cook, stirring once halfway through, until the rice is tender, 12 to 15 minutes. Meanwhile, remove and discard the skin and bones from the chicken and shred the meat; set aside.
When the rice is done, remove the pan from the heat and uncover. In a medium bowl, whisk together the eggs and lemon juice. While whisking constantly, slowly ladle about 1 cup of the hot rice-broth mixture into the egg mixture, then slowly whisk this mixture into the pan. Stir in the shredded chicken.
Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.