In an 8 quart pot, (a wide bottom pot is best for browning everything at once), sauté the onions, carrots, and celery in oil until the onions are translucent and are just beginning to brown. Remove the vegetables to a small bowl and set aside. Add the chicken pieces to the pot and sauté until golden brown on all sides. Return the vegetables to the pot and add the wine, water, and seasonings. Bring to a boil, turn down to a simmer, and cover. Simmer over low heat for three hours.

Put the four eggs into a blender and beat for 30 seconds. With the motor running, gradually drizzle in the lemon juice. Add 3 ladles of stock to the blender in a slow steady stream with as little rice as possible. Now pour the contents of the blender into the stock pot, stirring continuously. DO NOT ALLOW THE SOUP TO BOIL! Season to taste with salt and pepper. Serve immediately.