Step 1

To a large pot, add 1 tbsp olive, onion and lemon strips.

Step 2

Allow to sweat for 7 minutes over low-medium heat while covered. Make sure that no color develops.

Step 3

Add chicken stock or broth to the pot long with the rice, bay leaf and bring to a boil over medium heat. Reduce heat to and simmer until rice is tender and stock is aromatic, about 20 minutes.

Step 4

With slotted spoon, remove and discard bay leaf and lemon zest strips.

Step 5

Increase heat to high and return stock to boil, then reduce heat to low.

Step 6

Place stick blender into the pot and blend for a few seconds. If you do not have a stick blender, place about 2 cups of the soup into a blender and blend until smooth.

Step 7

In a separate bowl, whisk eggs, yolks, and lemon juice lightly until combined.

Step 8

Taste and season with extra salt, pepper and lemon juice if necessary.

Step 9

While whisking constantly, slowly ladle about 2 cups of hot stock or broth into egg mixture; whiskuntil combined.

Step 10

Add chicken. (optional)

Step 11

Pour egg-stock mixture back into pot; cook over low heat, stirring constantly, until soup is slightly thickened, about 4 to 5 minutes.

Step 12

After this, do not simmer or bring to a boil as this will cause the soup to get gummy.

Step 13

Serve immediately with sprigs of dill, extra lemon zest and black pepper.