Boil the chicken thoroughly, remove it, and keep the broth. Add the rice to the broth and let it cook well.

In a bowl, beat the 2 egg whites until stiff, then add the yolks and mix together. Add the lemon juice, take a cup of broth from the pot, and add it to the egg mixture, stirring quickly to prevent curdling.

Then add the mixture to the pot and stir continuously until the soup thickens, about 15 minutes on low heat. Turn off the stove, let it cool, and it's ready to serve.