Step 1

Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; saute until the vegetables are tender and the onion is translucent, about 3 minutes. Add in the garlic and saute until slightly browned and fragrant, 30-60 seconds.

Step 2

Add in the rice and stir to coat in the oil.

Step 3

Add in the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes.

Step 4

Add in the shredded chicken and maintain a gentle simmer.

Step 5

In a medium bowl, whisk together the lemon juice and eggs until light and frothy.

Step 6

Remove the saucepan from the heat (see note) and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate. (This process equalizes the temperature between the two mixtures to avoid curdling the eggs.)

Step 7

Stir in the dill.

Step 8

Taste and adjust seasoning, if necessary.

Step 9

Ladle into bowls and serve immediately.