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In a pot heat up olive oil. Add onions and sauté until translucent.
Add the carrots and celery. Cook until softened (5-7 minutes).
Add garlic and cook until fragrant.
Add the seasonings.
Add chicken breast and 2 bay leaves. Add broth and re-season with salt and pepper. Bring to a boil then simmer for 15 minutes until chicken is cooked through. Remove chicken and bay leaves from the pot.
Add uncooked rice to the pot. While that's cooking, shred the chicken.
Once the rice is cooked add the shredded chicken back in. Turn the heat down to a simmer.
In a separate bowl whisk 2 eggs together. Add freshly squeezed lemon juice and whisk together until smooth.
Slowly add one ladle of the hot soup into the egg mixture, whisking continuously to temper the eggs. Add another ladle and whisk until warm to the touch. Slowly add the tempered mixture into the pot, stirring as you pour it.
Finish off with a handful of fresh chopped dill. Serve with lemon zest, cracked black pepper and more fresh dill.