Instructions
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, 20 seconds. Season with the salt and pepper.
Add in the rice and stir to coat in the oil.
Add in the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes.
Add in the shredded chicken and maintain a gentle simmer.
In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
Remove the saucepan from the heat (see note below) 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.)
Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.
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