1-Getting started with this Mediterranean lemon chicken soup: Begin by prepping your ingredients to ensure smooth cooking this includes chopping veggies and shredding chicken.

2-Heat a tablespoon of olive oil in a large pot over medium heat, then add your chopped carrots, celery, and green onions. Sauté them briefly before stirring in the garlic for about a minute. Next, pour in the chicken broth and bay leaves, bringing everything to a boil.

3-Once boiling, add the rice, salt, and pepper, then cover and simmer on medium-low for around 20 minutes until the rice is tender. Stir in the shredded chicken to warm it through. In a separate bowl, whisk the eggs with the lemon juice, then temper by slowly adding two ladles of hot broth while whisking constantly.

4-Final Touches and Serving: Pour the tempered egg-lemon mixture back into the soup, stirring continuously to avoid curdling, and remove from heat immediately. This step is crucial for that silky texture. Garnish with fresh parsley if you like, and serve hot for the best flavor.