Combine broth and garlic in a large pot over medium/high heat. Bring to a boil. Once starts to boil, lower heat to a simmer.

Combine egg yolks and lemon juice in a small bowl.

Turn off the heat. Add about 4 oz. or 1 ladle of the hot broth to the egg yolks and lemon juice bowl, whip together with a whisk. Adding a small amount of hot liquid will temper the egg yolks so they do not scramble when you add to the rest fo the soup. Whip this mixture into the large pot with the rest fo the broth.

Immediately add the cooked rice and chicken. Then season with white pepper and salt. Adjust seasoning to your liking.

Serve immediately while frothy. Recommend garnishing with sliced green onions, a hard boiled egg slice, toasted crostinis and a lemon wedge.

*To make toasted crostinis: Preheat oven to 375 degrees F. Cut a baguette into 1/4 inch rounds. Brush each side with melted butter or oil. Toast on a sheet pan or in a cast iron skillet for ~15 minutes. Flip half way through until they are a nice golden brown color.

*To make perfectly boiled eggs: Bring water to a boil. Gently add eggs to the boiling water. Cook for 13 minutes. Remove eggs from the hot water into an ice bath. This allows the shells to slid off easily. To get nice rounds, recommend cutting with an egg slicer.