Add water, chicken legs, carrots, tomato sauce, onions, chicken stock and salt and pepper into a large pot
Bring to boil, then simmer for 1 hour
Add rice and boil for 20 minutes until cooked
Remove chicken, carrots and onions from the soup and set aside.
Bring soup to boil
Juice lemons and pour the lemon juice in a glass
In a large bowl add eggs
Use a hand mixer to beat the eggs for 2-3 minutes on high speed
Change hand mixer speed to low and very slowly add lemon juice to the eggs
Bring the egg/lemon mixture bowl close to the boiling soup
Using a soup ladle, carefully and slowly pour the boiling soup into the egg/lemon mixture. Stir the egg/lemon mixture continuously throughout this process using a whisk (this will cook the egg without solidifying it). Continue adding the boiling soup into the egg/lemon mixture until β of the boiling soup has been combined with the egg/lemon mixture
Using the soup ladle, slowly add the egg/lemon-soup mixture back into the pot with the remaining β of the boiling soup
Bring to a very soft boil. Once little bubbles begin forming remove pot from heat immediately
Remove bones from chicken, shred it and add back into the soup