Step 1

In a large pan, heat the olive oil on medium high heat. Add the onions, garlic, leek and celery and cook until tender, about 3-5 minutes.

Step 2

Add in the chicken broth, water and long grain white rice and bring to a boil. Reduce heat and simmer until the rice is cooked al-dente, about 15-20 minutes.

Step 3

Crack the 3 eggs in a separate bowl. Slowly pour 1 cup of the hot soup broth from the pan into the bowl of eggs while whisking.

Step 4

After the eggs are mixed with the broth, whisk the egg mixture into the soup.

Step 5

Add the rotisserie chicken, dill, lemon juice and lemon zest into the soup and stir well.

Step 6

Cook the soup until it's done, about 5 more minutes.Add in salt and pepper to taste and garnish with parsley.