Rinse the chicken and place in a large soup pot.
Fill pot with water just enough to cover chicken and bring to a boil, skimming off chicken fat from top with a spoon.
When water has come to a rolling boil, reduce heat to medium- low and simmer for 45 minutes .
The chicken is done, when the meat pulls from the bones easily. Transfer the chicken to a large bowl and set aside to cool.
Add the rice, 2 cups of hot water, celery and the bouillon cubes. Turn off heat and cover.
Remove bone and skin from chicken. Shred chicken meat and add to pot.
Whisk the eggs with the lemon juice in a bowl. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot whisking briskly.
Turn on the heat to medium and continue to cook the soup until the rice has softened, 5-6 minutes. Cover with lid and let stand for 10 minutes to slightly thinken.
Season with salt and pepper.
Serve with a side of crusty bread and extra lemon.
