Combine 2 tbsp of lemon-infused olive oil and ½ cup sweet onion in a large pot and sautée over medium heat until the onion is soft. Add 2 cups of rotisserie chicken, 8 cups chicken stock, 2 cups rice and ¼ tsp white pepper. Stir to combine. Bring to a boil over high heat, then reduce to a simmer and cook for 15 - 20 minutes, or until the ingredients are tender.
In a medium bowl, whisk together ¼ cup melted butter, ½ cup lemon juice, and ¼ cup cornstarch until smooth. Gradually whisk cornstarch mixture into soup. Simmer on medium-low heat, stirring frequently, until rice is soft. Remove from heat and set aside.
In a medium bowl, beat 4 egg yolks until light in color. Temper the egg yolks by using a ladle to pour a thin stream of hot broth into egg yolks while whisking vigorously. Gradually add egg mixture to the soup, whisking continuously until thickened slightly.Serve with a drizzle of lemon olive oil and a warmbaguette. Enjoy!