Finely dice your onion, carrot, and celery. Mince your garlic, dill, and parsley.

Season your chicken breasts with salt and pepper. Heat a large dutch oven or pot on medium heat with a drizzle of olive oil. Add the chicken to the pot and leave undisturbed for 3-4 minutes on each side to develop a nice sear. Don't worry if it's not cooked all the way through, it will finish cooking later. Remove and set aside.

Add the onion, carrot, and celery to the pot with more olive oil if needed. Cook down for 5-6 minutes until slightly softened and fragrant. Add the garlic and cook another 1-2 minutes.

Next add the chicken broth, bay leaf, and lemon zest. Bring to a boil before adding the rice and chicken back in. Boil for 15-20 minutes until the rice and chicken are cooked.

Remove the chicken and shred. Add back to the soup along with the fresh dill and parsley. Stir and shut off the heat.

In a bowl separate the egg whites from the yolks. Set the yolks aside for now and whisk the egg whites until foamy. Add the yolks back in and whisk to incorporate.

Slowly add the juice of three lemons to the egg mixture while whisking. Next add a couple ladles of hot broth SLOWLY to the egg mixture while whisking to temper the eggs. Then slowly add the egg mixture back into the pot while stirring (very important that your heat is shut off and your soup isn't boiling).

Serve with some toasty bread, chili oil, and more fresh dill if desired and enjoy!