In a big soup pot, add the chicken pieces, parsnip, carrots, celery root, white onion, bay leaf and enough water to cover completely cover all the chicken and veggies.

Bring to a boil and skim the foam as necessary to have a clear soup. Reduce heat to medium and continue cooking the soup for another hour.

After an hour, remove the chicken and vegetables from the soup and strain the soup in a large bowl so that you're left with a nice clear liquid. Let the veggies and chicken cool.

Shred the boiled carrots. In the soup pot add heat the oil and add the carrots to it. Saute carrots for a couple minutes after which pour the soup back to the pot. Bring to a boil.

In the mean time, shred the chicken breast with two forks, or as much chicken meat as you want to add to your soup. Set aside.

In a small bowl whisk the egg yolks with the milk and the sour cream. Add a couple ladles of soup, one at a time to the egg/sour cream mixture and whisk. Pour this mixture into the soup pot and add the chicken as well.

Add lemon juice, salt and pepper to soup.

Add rice at this time. (Optional)

Garnish with dill and parsley and serve hot.