In a large soup pot, sauté the onions, celery, and carrots in a tablespoon of olive oil until tender, about 8 minutes. Then add the garlic and cook until fragrant, about one minute.

Cover the ingredients with 4 cups of broth then add bay leaves, thyme, gelatin, and chicken and cook for 1 1/2 to 2 hours or until chicken is tender and easily comes off the bone.

Add salt and pepper to taste.

Strain vegetables and chicken. Add back vegetables. Take chicken off the bone when cool enough to handle and add back to the soup.

Return soup to a simmer. Ladle one cup of liquid into a blender and with the blender running, add eggs and yolks and process until completely smooth.

Turn off the heat and pour the broth and egg mixture into the soup, stirring to combine evenly. The heat is enough to make the egg food safe and it will thicken the soup.

Serve with miracle rice (kelp noodle), if desired.