Bring one cup sushi rice to boil in 2 cups water with 1 Tsp chicken bouillion paste. Sushi rice absorbs more flavor than long grain rice and in a shorter time. When boiling, stir once, turn heat off, keep lid on. Rest, cool till fluffy, 15 minutes.

Make the broth. Add 6 cups water to the glazed vegetables with 4 Tsp of chicken breast bouillion paste, add bay leaves, bring to boil. Add the shredded chicken. Bring to boil again. Turn heat off under soup. Remove bay leaves.

Make the egg lemon sauce, microwave the whole lemons 30 seconds, they will release more juice. Roll. Cut. Press. Save peels to make limoncello liqueur. Add egg yokes. Whisk. Save eggwhites to make omelette. Egg shells go to the compost heap. Cool 1/2 cup of broth with 1/2 cup cold water, whisk into sauce.

Add the cooled rice to the soup, stir in well. When soup is cooled enough, taste. Bring to taste with fresh ground pepper. Stir in the egg lemon sauce. Taste again. If you like stronger chicken flavor, add chicken bouillion. If you like stronger lemon flavor, add lemon juice. If you like creamier, add a whipped egg yolk.

Decorate with chopped fresh greens like cilantro, parsley, mint or fennel greens. Serve with fresh pita bread for dipping, enjoy.