Prep all ingredients per instructions above.

For cucumber water, place cucumber slices in a pitcher with water and let infuse in the refrigerator. Serve over ice if desired.

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add carrots, celery, and onion. Sauté briefly, then stir in garlic.

Add chicken broth and bay leaves. Increase heat to high and bring to a rolling boil.

Stir in rinsed rice, diced chicken, salt, and black pepper. Reduce heat to medium-low and simmer for 20 minutes, or until the rice is tender.

In a medium bowl, whisk together lemon juice and eggs. Slowly whisk in 2 ladlefuls of hot broth to temper the eggs.

Pour the egg-lemon mixture back into the soup and stir well. Remove from heat immediately to prevent curdling. Season with additional salt and pepper if needed, and stir in fresh parsley. Keep warm and reheat to serve.

Warm the pita bread in a nonstick pan over medium heat until lightly golden on both sides. Cut into wedges.

Serve the chicken lemon rice soup with dolmas, pita, watermelon slices, and cucumber water.