Step 1

In a large pot, combine onion, leek, celery and bouillon with 10 cups water and bring to a boil. Reduce heat, add chicken, oregano and dill and simmer until chicken is just cooked through, 15 to 20 minutes.

Step 2

Transfer chicken to a bowl and when cool enough to handle, shred the meat, discarding the skin and bones.

Step 3

Strain the liquid and return it to the pot. Add the rice and simmer for 12 minutes.

Step 4

Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until foamy and combined.

Step 5

Ladle 1 cup of hot broth off the top of the soup into a measuring cup. Slowly whisk broth, 1 tablespoon at a time, into the egg mixture. Then, whisking constantly, gradually add this egg-broth mixture to the pot. Simmer until the soup is slightly thickened and velvety and rice is tender, about 5 minutes. Remove from heat; stir in the shredded chicken. Serve topped with dill and pepper.