Dice onion. Finely chop celery. Dice carrots. Mince garlic. Crack eggs into medium size bowl. Squeeze juice from lemons (1/4 cup of juice). Finley chop spinach.

Heat olive oil over medium heat. Add onion and cook until starting to brown, about 5-7 minutes .

Stir in celery and carrots, cook 3-4 minutes . Stir in black pepper and garlic and cook until fragrant, about 1-2 minutes .

Add broth and chicken breast, bring to a simmer and let cook about 20 minutes, until chicken is cooked through. Remove chicken and set aside to cool slightly. *If using rotisserie chicken, remove skin and bones from 1 breast and shred meat. Skip to adding rice step.

Stir in rice and simmer 10 minutes. Chop chicken into bite-sized pieces, then stir into soup.

Whisk lemon juice and egg together, and slowly whisk into soup. Simmer 2-3 minutes. Add chopped spinach and remove from heat.