Avgolomeno Soup

1lb boneless skinless chicken breasts
6 c. chicken bone broth
1 onion, diced
2 carrots, peeled
2 stalks celery, diced
1/2 tsp. salt
1/2 c. sprouted brown rice
2 eggs
1/4 c. freshly squeezed lemon juice
2 Tbsp. finely chopped parsley
salt and pepper to taste

Bring chicken broth, onion, carrot, celery and 1/2 tsp salt to a simmer. Add chicken breasts, cover and poach (gently simmer over low heat) for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to 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 another cup in the same manner. Take soup off the heat and add warmed egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve hot.