Lemon Chicken and Rice Soup (thanks Nancy Carney)

6 C. chicken broth
1 T. vegetable oil
2 boneless, skinless chicken breasts
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into ¼ inch rounds
1 t minced fresh thyme
¾ c. long-grain rice
2 T minced fresh parsley
3 T. lemon juice
4 large egg yolks

 1. Bring broth to boil in large saucepan over high heat. Cover and set aside. Heat oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until lightly browned on both sides, about 2 minutes per side. Transfer to a plate. Lower heat to medium, add onion and cook until lightly browned, 3-5 minutes. Stir in hot broth and scrape browned bits from pan. Add carrots, thyme, rice and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
2. Transfer chicken to cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
3. Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup of soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper. Serve.