In a large pot over medium heat, bring the chicken broth to a gentle boil.

Add the rice, reduce heat to low, and simmer until the rice is tender, about 15–20 minutes.

In a small bowl, whisk the eggs until light and frothy.

Gradually whisk in the fresh lemon juice and lemon zest if using.

Temper the egg-lemon mixture: slowly add 1/2 cup of hot soup broth into the egg mixture, whisking constantly so the eggs do not curdle.

Once tempered, slowly pour the egg-lemon mixture back into the pot with the rice broth, whisking continuously.

Continue stirring gently until the soup thickens slightly and becomes creamy — do not boil or the eggs may scramble.

Season with salt and black pepper to taste.

Remove from heat and let sit briefly before serving warm.

Garnish with fresh parsley if desired.