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In a large Dutch oven, heat olive oil. Add onion and leek and sauté until fragrant and translucent.
Add ½ of the celery and sauté 1-2 more minutes.
Add chicken thighs to pot and add broth, water, salt, bay leaves and bring to a boil.
Once boiling, lower the heat and simmer for 30 min until the chicken can be easily shredded.
Transfer chicken to a cutting board and shred using two forks.
Add the chicken back to the broth along with the rice and other half of the celery.
Simmer for 15-20 minutes until the rice is completely cooked and very soft.
In a medium bowl whisk the eggs, lemon juice and zest together until very frothy and almost thickened, this will take 2-3 minutes.
Next, temper the egg mixture. Very slowly, add a ladle of hot broth into the egg mixture one spoonful at a time, whisking to combine.
Continue adding a spoonful of broth at a time until the egg mixture is hot as well, about ⅓ of the soup.
Turn the heat of the stove.
Slowly pour the egg/broth mixture back into the pot and give it a good mix. The soup should be nicely thickened.
Ladle into a bowl and serve with a drizzle with Brightland Lucid Lemon Olive Oil, crack of freshly ground pepper and plenty of dill fronds.