Your house will smell amazing for this lemon chicken soup recipe! Key Food has all the ingredients to enjoy this delightful soup.What you need:1 3-pound chicken1 large carrot, cut into large pieces1 large leek, white and pale-green parts only, halved½ medium onionKosher salt2 large eggs6 tablespoons fresh lemon juice⅔ cup long-grain white rice (preferably Carolina)Freshly ground black pepper and olive oil (for serving)Make it:Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion. Let chicken sit until cool enough to handle.Continue to cook broth over medium-high heat until reduced to about 2 quarts, about 30 minutes. Season with salt.Meanwhile, shred meat from thighs and legs; set aside (reserve breasts for another use).Whisk eggs and lemon juice in a medium bowl until foamy and no streaks remain. Whisking constantly, add 1 cup hot chicken broth, a couple teaspoons at a time at first (don’t pour too much hot broth too quickly or you’ll end up with scrambled eggs), then increasing to a steady stream, until fully incorporated.Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously so rice doesn’t stick to bottom of pot; cook 5 minutes. Add reserved chicken and continue to cook until chicken is heated through and rice is tender, about 5 minutes more.Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).Reduce heat to medium-low and cook until soup is slightly thickened and velvety and luxurious-looking, about 5 minutes. Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.Divide soup among bowls; season with pepper and drizzle with oil.