Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and celery and saute for 3 to 4 minutes, until softened.

Step 2

Add the broth, season with salt and pepper, and bring to a simmer.

Step 3

In a blender, add the eggs, lemon juice, and ¼ cup of the rice. Blend until smooth, about 20 seconds. Then while blending, slowly stream 2 ladles full of hot broth from the saucepan to temper the eggs.

Step 4

Stir the lemon egg puree into the lightly simmering stock along with the rice and chicken, until slightly thickened, about 5 to 10 minutes. Do not boil the soup as it can cause the egg mixture to curdle.

Step 5

Garnish with dill before serving.