Step 1

Start by adding the olive oil to a large pot, on the stove, over medium heat.

Step 2

Once the pot is hot, add in the diced onions. Sauté them for about 6-7 minutes, until the onions begin to turn translucent. Then, add in the mashed garlic and sauté for another 2 minutes.

Step 3

Next, add in the rice, broth, thyme, and oregano, and reduce the heat to low. Cover and simmer for 20-25 minutes.

Step 4

In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Set aside.

Step 5

Now, ladle about 1 3/4 cups of the soup into the bowl with the egg mixture, and VERY SLOWLY, a few tablespoons at a time. Be sure to constantly whisk the mixture so that the eggs don't curdle - this is extremely important.

Step 6

After that, add the mixture to a blender and blend until nice and smooth. Then, pour the mixture back into the pot with the rest of the soup.

Step 7

Add the shredded chicken and salt and pepper to taste.

Step 8

Garnish with parsley, dill, and Aleppo pepper (optional).

Step 9

Eat and enjoy!