In a medium bowl, whisk together the eggs and lemon juice until it looks frothy. Whisking constantly, add one cup of the simmering chicken broth to the bowl of eggs and lemon. Whisk continuously. Now return the frothy contents of the bowl to the main pot. (This technique keeps the eggs from cooking.) If you’d like to add shredded chicken or cooked shrimp, toss it in here. Continue to simmer, stirring, for 2 or 3 minutes. Season with salt and pepper to taste and serve in bowls alongside a baguette and or a salad.