Add broth to a large stock pot and bring to a boil. Then, turn the heat down to simmer.
In a bowl, add the lemon juice to the beaten eggs.
Temper the eggs by adding two ladles of hot broth to the egg mixture slowly, making sure to whisk vigorously. Broth should become cloudy, but eggs shouldn't scramble in the broth.
Pour the tempered egg mixture into the pot and stir.
Add in shredded chicken, desired seasonings, salt, and pepper.
Simmer the soup for about 20 minutes, then ladle over rice and enjoy!
Notes
Don't forget to garnish with a lemon slice! Plus, freeze leftovers in a freezer-safe bag so you can enjoy it all over again!