In a medium saucepan, bring 4 cups of low-sodium chicken broth to a boil over medium-high heat. Once bubbling, add 1 cup of medium-grain white rice, stirring briefly to combine. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes.

While the rice is simmering, crack 4 large eggs and separate the whites from the yolks into two separate bowls. Using a whisk or electric mixer, beat the egg whites until frothy and soft peaks form, about 2-3 minutes.

In the bowl with the frothy egg whites, gently add the yolks. Whisk them together until pale and creamy, about 1-2 minutes. Slowly whisk in about ½ cup of hot broth to temper the eggs.

Carefully remove the pot of soup from heat. Gradually pour the tempered egg mixture into the pot, stirring constantly for about 1 minute.

Add the freshly squeezed juice of 2 lemons and the zest of one lemon to the soup, adjusting seasoning with salt and pepper.

Ladle the soup into warm bowls, garnishing with fresh herbs. Serve immediately.