Step 1

Pull the dill fronds from the stems; reserve 1/2 cup of the fronds for garnish.

Step 2

In a pot, combine the stems, chicken thighs and rice with the chicken broth and bring to a boil over high heat.

Step 3

Lower the heat to medium-low and stir. Cover and cook the chicken until tender, 25 minutes.

Step 4

Use a slotted spoon to remove the chicken and stems from the broth. Discard the stems and transfer the chicken to a plate then shred with 2 forks.

Step 5

Meanwhile, increase the heat to medium-high and bring the stock up to an active simmer.

Step 6

In a large heatproof bowl, vigorously whisk the eggs until frothy. Add ¼ cup lemon juice and mix to incorporate.

Step 7

While you whisk the eggs, gradually drizzle in 1 ladleful (about 1 cup) of the broth (it’s OK if some grains of rice tag along) and mix until fully combined.

Step 8

Pour the lemon-egg mixture into the pot with the broth, immediately remove from the heat, and stir in the shredded chicken. Taste and add more lemon juice to taste.

Step 9

Garnish with a generous amount of fresh dill, black pepper and a drizzle of olive oil.