Heat a large pot on medium heat. Then, add 2 tablespoons of olive oil.
Add diced carrot, yellow onion, and garlic to the pot and cook until the onions are translucent.
Season with salt, pepper, oregano, and chili flakes (optional).
Add 10 Cups of water. Bring to a simmer and add one pound or approximately two whole chicken breast pieces.
Let cook at a gentle simmer for 20 minutes or until the chicken breasts are fully cooked. Dice cooked chicken into ¼ inch pieces and return to the soup.
Separate three eggs.
Whisk egg whites vigorously until they are white and foamy.
Beat eggs yolks and add yolks and ¾ cup of lemon juice to eggs whites and gently mix.
Then, add ¼ cup of hot soup broth to the egg, lemon juice mixture.
Next, add the tempered egg mixture to the broth and stir well.
Finally, make sure the soup is simmering on low heat. Add one cup of white rice, and cook for 20 minutes with the lid on. Give the whole pot a stir around the 10 minute mark to make sure the rice doesn’t burn on the bottom of the pot.