In a large pot, combine the chicken broth, lemon juice, shredded carrot, diced onion, minced celery, chicken soup base, and ground white pepper. Bring it to a boil, then reduce the heat and let it simmer for 15–20 minutes until the veggies are soft and flavorful.

In a separate bowl, blend the margarine and flour into a smooth paste. Gradually stir this mixture into the simmering soup, cooking for another 8–10 minutes until it thickens slightly, achieving that creamy consistency.

Beat the egg yolks until they turn light in color. Slowly mix in a few ladles of the hot soup while whisking. This process helps to temper the yolks, preventing them from curdling when added to the pot.

Gently stir the tempered egg yolks back into the soup pot. Keep the heat low to maintain a warm soup without boiling, which will ensure a lovely creamy texture.

Finally, add in the cooked white rice and diced cooked chicken. Cook just until everything is heated through. Serve hot, garnished with fresh lemon slices for an extra burst of brightness.