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Gather the ingredients.
In a large saucepan, season the stock with salt and pepper and bring to a simmer.
Transfer 1 cup of the hot stock to a blender. Add ½ cup of the rice, the egg yolks, and the lemon juice and puree until smooth.
Stir the puree into the simmering stock along with the chicken and the remaining 1 ½ cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.