Preheat oven to 400°F. In bowl of food processor fitted with knife blade attachment, pulse garlic, olives, lemon juice, anchovy paste and oregano until olives are very finely chopped. While processor is running, slowly drizzle in olive oil until all oil is combined.

Place bread cubes on rimmed baking pan. Transfer to oven and bake 6 minutes.

Dollop olive mixture onto bread cubes and toss until all bread is coated in olive mixture.

Return to oven and bake 12 to 14 minutes or until croutons are very crisp, stirring once halfway through.

Place chicken and broth in large saucepot. Heat to boiling over medium-high heat.

Stir in rice; cover and reduce heat to low.

Cook 18 to 20 minutes or until rice is tender; remove from heat.

Transfer chicken to cutting board; roughly chop or shred, then return chicken to pot.

In small bowl, whisk together eggs and lemon juice. Slowly add egg mixture to soup; whisking constantly while adding egg mixture. Stir in pepper.

Serve soup topped with chives and croutons.