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Combine the chicken broth, bone broth, lemon zest, juice of 1 lemon, bay leaves, salt and black pepper in a large saucepan over medium heat. summer for 10-15 minutes.
In a large bowl, whisk the eggs until smooth. whisk in the juice of half the remaining lemon, then the other half.
Add a ladle of the hot broth to the eggs and whisking continuously for 1 minute. repeat this two more times to temper the eggs.
Gradually pour the eggs mixture into the hot broth, whisking continuously. do not bring to a boil at this point or the eggs could curdle. always just bring until heated up.
Remove from heat to stir in the shredded chicken and cooked rice.
Serve warm with fresh dill, a drizzle of high quality extra virgin olive oil, and freshly cracked black pepper. enjoy :)