In a 3-quart saucepan, combine chicken broth, chicken breast, onion studded with cloves, carrot, celery, and 2 1/2 cups water.

Bring the mixture to a boil over high heat.

Reduce heat to low, cover, and simmer for 10 minutes.

Remove the chicken and vegetables from the saucepan using a slotted spoon. Discard the vegetables.

Allow the chicken to cool slightly, then shred it into thin strips and set aside.

Add the rice to the simmering broth, bring to a boil over high heat.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.

In a large bowl, whisk together the eggs and lemon juice until well combined.

Slowly whisk 2 cups of the simmering broth into the egg mixture, whisking constantly to temper the eggs.

Return the broth mixture to the saucepan and heat just to simmering, whisking constantly for about 5 minutes. Be careful not to boil.

Stir in the shredded chicken and margarine or butter.

If desired, sprinkle with chopped chives before serving.