Add the 2 qt caldo de pollo bajo en sodio preferido and 1 ½ lb pechugas de pollo con hueso y piel to a large Pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 20–25 minutes, until the 1 ½ lb pechugas de pollo con hueso y piel is fully cooked through.

Remove the 1 ½ lb pechugas de pollo con hueso y piel from the Pot and set it aside on a Cutting Board to cool slightly. Keep the 2 qt caldo de pollo bajo en sodio preferido at a gentle simmer.

Add the rinsed Long-Grain White Rice to the simmering 2 qt caldo de pollo bajo en sodio preferido. Cook for 15–18 minutes, stirring occasionally, until the Long-Grain White Rice is fully tender.

While the Long-Grain White Rice cooks, shred the cooled 1 ½ lb pechugas de pollo con hueso y piel into bite-sized pieces, discarding the skin and bones. Set the shredded 1 ½ lb pechugas de pollo con hueso y piel aside.

In a medium Mixing Bowl, Whisk the 3 eggs grandes, a temperatura ambiente vigorously for about 1 minute until they are pale and frothy.

Slowly Whisk the fresh ½ cup jugo de limón fresco de aproximadamente 3–4 limones into the beaten 3 eggs grandes, a temperatura ambiente until fully combined.

Temper the 3 eggs grandes, a temperatura ambiente and ½ cup jugo de limón fresco de aproximadamente 3–4 limones mixture: using a Ladle, slowly add 2–3 ladles of the hot 2 qt caldo de pollo bajo en sodio preferido (one ladleful at a time) into the 3 eggs grandes, a temperatura ambiente and ½ cup jugo de limón fresco de aproximadamente 3–4 limones bowl while Whisk constantly. This gradually raises the temperature of the 3 eggs grandes, a temperatura ambiente so they don't scramble when added to the Pot.

Reduce the heat to low. Slowly pour the tempered 3 eggs grandes, a temperatura ambiente and ½ cup jugo de limón fresco de aproximadamente 3–4 limones mixture back into the Pot, stirring gently and constantly as you pour. Do NOT let the soup boil after this point — boiling will cause the 3 eggs grandes, a temperatura ambiente to curdle. Keep it at a very gentle heat.

Add the shredded 1 ½ lb pechugas de pollo con hueso y piel back into the Pot. Stir gently to combine. Season with 1 tsp sal kosher más al gusto and 1 tsp sal kosher más al gusto to taste.

Ladle into bowls and garnish with fresh 2 tbsp eneldo fresco picado, para servir, 1 tbsp perejil fresco picado, para servir, and a thin ½ cup jugo de limón fresco de aproximadamente 3–4 limones slice if desired. Serve immediately.