Lemon chicken and rice soup

1. Prepare Ingredients:
- Dice the onion, carrot, and celery.
- Cut the chicken breasts into bite-sized pieces.
- Chop the coriander leaves and set them aside.

2. Start Cooking:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.

3. Sauté Vegetables:
- Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.

4. Add Rice and Chicken:
- Add the cup of brown rice and the bite-sized chicken pieces to the pot. Stir well to combine with the sautéed vegetables.

5. Add Liquid:
- Pour in 6 cups of chicken broth or water. Increase the heat to bring the mixture to a boil.

6. Simmer:
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 35-40 minutes, or until the rice and chicken are fully cooked and tender.

7. Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the 2 eggs and 3 tablespoons of lemon juice until well blended.

8. Temper the Egg-Lemon Mixture:
- Once the soup is ready, gradually add a ladleful of hot soup into the egg-lemon mixture while continuously whisking to temper the eggs. This prevents them from curdling when added to the hot soup.

9. Combine Mixtures:
- Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring continuously to combine. This will give the soup a slightly creamy texture.

10. Season:
- Taste the soup and adjust the seasoning with salt and pepper as needed.

11. Add Fresh Herbs:
- Stir in the chopped coriander leaves just before serving for a burst of fresh flavor.

12. Serve:
- Ladle the hot lemon chicken and rice soup into bowls and enjoy with your favorite crusty bread or a side salad.