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Heat 1 tbsp olive oil in a large pot over medium heat.
Add the onion, carrots, butternut and celery with a pinch of salt and sauté for 5 minutes.
Add the mushrooms and cook until softened.
Stir in the ginger, garlic, rosemary and rice, cook for 1–2 minutes until fragrant.
Pour in 2 litres of the hot stock (reserve the remaining ~500ml to top up) and bring to a simmer.
Cook for 20 minutes with a lid on, stirring occasionally, topping up with reserved stock as needed to keep it soupy.
Stir in the shredded chicken and lemon zest and simmer for 5 minutes or until the rice is cooked, then remove the rosemary and turn the heat to low.
In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper.
Gradually stir this back into the pot stirring constantly until the soup turns silky.
Turn off the heat.
Season with salt and plenty of black pepper, fold through the dill and parsley, and serve hot.