In a stockpot over medium-high heat, heat the olive oil. Add the onions, celery, and carrots, and cook, stirring, until the vegetables begin to soften, about 4 minutes..

Add the garlic and continue to cook, stirring, for another 30 seconds or so.

Add the broth and bay leaves and bring to a rolling boil. Add the rice, salt, and pepper. Turn the heat to low and let it simmer for 20 minutes until the rice is cooked. Next, add the shredded chicken and let it cook for a few minutes until the chicken is heated through and absorbs the flavors.

Meanwhile, in a medium bowl, whisk together the eggs and lemon juice. While whisking, add 2 ladles full of the hot broth from the pot. Once combined, add the mixture to the soup and stir.

Remove from the heat immediately.

Serve hot garnished with chopped parsley.