1-First, heat the 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Sauté the finely chopped carrots, celery, and green onions for a couple of minutes until they soften, then add the 2 finely chopped garlic cloves and cook briefly to release their aroma.

2-Next, pour in the 8 cups of low-sodium chicken broth along with the 2 bay leaves, and bring the mixture to a boil. Once boiling, stir in the 1 cup of Arborio rice, along with salt and pepper to taste, then lower the heat to medium-low and let it simmer for about 20 minutes until the rice is tender.

3-After that, add the 6 to 8 ounces of cooked shredded boneless chicken breast to the pot and let it warm through. For the finishing touch, prepare the lemon-egg mixture by whisking together the 1/2 cup of freshly squeezed lemon juice and 2 large eggs in a bowl. Temper this mixture by slowly whisking in two ladles of the hot soup broth to avoid curdling.

4-Finally, stir the tempered mixture back into the soup, remove from heat immediately, and garnish with fresh parsley if you like. Let it sit for a minute before serving hot.