Combine the broth, carrots, celery, onion, garlic, bay leaves, lemon zest and salt in a large pot on the stove. Turn the heat to medium and bring to a simmer.
Add the uncooked rice to the pot, then cover and turn down the heat to low for 10 minutes or until rice is cooked completely.
Crack the eggs into a bowl and whisk until combined and foamy, then add in the lemon juice and whisk again until completely combined.
While continuing to whisk, add in one cup broth from the soup pot into the egg lemon mixture to tamper the eggs. Be sure to whisk vigorously!
Continue to whisk and add in another cup of the broth from the soup.
Slowly add in the whisked egg mixture to the soup while continuing to whisk. Ensure that you do not bring the soup to a boil!
Once combined, your soup will have a creamy, light base. To finish, add in your shredded chicken. I like to shred my chicken super fine as it holds a similar size to the rice and veggies making for a consistent texture.
When serving, top each bowl of soup with a drizzle of olive oil, cracked black pepper and a generous amount of fresh dill.
