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Put rough chopped onion, celery, garlic, raw chicken, bay leaf, pepper corn, salt, and 12 cups of water into a pot. Bring to a simmer, allow to low simmer for 2-3 hours.
After the 2-3 hours, remove chicken from the bone. Put bones and skin back in the pot to continue cooking. Add the lemon peels, cool for another 30min to an hour.
Strain the broth. add in 1 box of Swanson chicken broth and the shredded chicken.
Gently whisk whole eggs, egg yolks, and lemon juice together in medium bowl until combined. Reduce heat to low. Whisking constantly, slowly add 2 cups hot broth into egg mixture and whisk until combined. (if it’s not citrusy enough the ratio is 1 egg, 1 egg yolk, juice of 1 lemon, and 1 cup hot broth).
Pour egg mixture back into saucepan and cook, stirring constantly, until soup is slightly thickened and wisps of steam appear, about 5 minutes (do not simmer or boil). Sprinkle individual portions with rice, dill, bread, and chicken. and serve immediately.