Beat the Cold with Homemade Lemon Chicken Soup

Bring chicken broth, onion, carrot, carrot, bay leaf and salt to a simmer. Add chicken breast, cover and poach (gently simmer over low heat) for 30 minutes. Remove the chicken, let cool and pull or cut chicken into strips. Set chicken aside. Strain soup and return to a boil. Add rice, and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes. Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add a second cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve.