Heat the oil in a heavy large pot over medium high heat, then add the chicken thighs, sprinkle with a bit of salt and pepper, and sauté for about 15 minutes until well caramelized on both sides. You may need to turn the heat down.

While the chicken is browning, prep the vegetables. Dice the carrots, celery and onion. Mince the garlic and seed and mince the red chili pepper if using. If you're using bouillon powder to make the stock, do so now. (Note: because the chicken will be cooking in the broth, I make it less concentrated than called for in the directions.)

Remove the browned chicken to a plate. Add the prepared carrot, celery, onion, garlic, red chili pepper (if using), and dried herbs and salt and pepper. Stir with a spatula, then allow to sweat in the pot for a few minutes, then stir more and scape the chicken bits from the bottom of the pot.

Return the chicken to the pot, pour in the broth, and cover and bring to a boil. Turn to a simmer and cook for about 20 minutes.

After this simmering period, remove the chicken to a chopping board. Rinse and add the rice to the pot and cover while you coarsely chop the chicken. Return the chicken to the pot and continue to cook, covered, for another 15 minutes.

While the soup continues to cook, juice two lemons and remove any seeds. I like to use the pulp, too. Add two eggs and whisk well. Slowly add one or two ladles of the cooking broth, whisking. This allows the eggs to temper, to avoid scrambing. (But if you end up with some solid bits of egg white in your soup, that's not the worst thing that could happen -- ask me how I know!)

Pour the lemon mixture into the soup, and add chopped parsley if using. Stir well and serve after about 5 minutes. Enjoy!