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Cook rice according to package.
Meanwhile, in a large pot add oil, onion, carrots, celery and garlic, cooking until softened and fragrant.
Pour in broth and add raw chicken breast. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken and set aside to cool.
In a medium-sized bowl whisk together egg yolks & lemon juice, then slowly pour ¼ C warm soup broth into yolks while whisking vigorously. Pour egg mixture back into large pot while stirring.
Shred chicken and add back into pot. Add chopped dill and season with salt & pepper.
Add the cooked rice into the pot or serve bowls, pouring the soup over top.