Heat 2 tablespoons of extra-virgin olive oil in a large saucepan over medium-high heat. Add 1 small diced onion and 2 chopped celery stalks. Sauté for 3-4 minutes until soft and fragrant.

Pour in 6 cups of low-sodium chicken broth and season with kosher salt and black pepper. Bring to a gentle simmer over medium heat.

In a blender, combine 2 large eggs, the juice of 1-2 freshly squeezed lemons, and ¼ cup of cooked white rice. Blend until smooth and creamy.

Gradually add 1 cup of the hot broth to the egg-lemon mixture while blending to temper the eggs.

Reduce heat to low and slowly stir the tempered egg-lemon mixture back into the simmering broth.

Stir in the remaining cooked white rice and 2 cups of shredded chicken. Heat through for 5-10 minutes without boiling.

Garnish with chopped fresh dill and serve hot.