This is a silky and bright chicken soup that can be made in short time with basic ingredients, many of which you may already have in your fridge and pantry. A light soup than can make a moderate lunch or dinner when accompanied with a humble sandwich or hearty salad.

1. In a large heavy pot, heat oil on medium-high. Add the carrots, celery and green onions, toss
   together to sauté until softened but not brown, about 3 to 5 minutes. Stir in garlic, season with salt and pepper, cook for another minute.
2. Add broth, bay leaves and oregano, increase heat to bring to a boil. Once the liquid has come to a rolling boil, add the rice and stir. Add chicken and yellow pepper, let simmer for 5 minutes.
3. In a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles of broth from the cooking pot to temper eggs. When fully combined, add the sauce to the pot and stir. Remove from the heat and serve.