In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped medium onion and sauté for about 5 minutes until it's translucent and tender.

Next, stir in 4 minced garlic cloves and cook for an additional minute.

Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle boil over medium-high heat.

Once the broth is simmering, stir in 1 cup of uncooked rice. Cover the pot and let it simmer for about 15-20 minutes, or until the rice is tender.

While the rice is cooking, crack 2 large eggs into a separate bowl. Whisk them together with the juice of 2 lemons.

Now, it’s time to temper the egg mixture. Gradually ladle a scoop of the hot soup into the egg and lemon mixture while whisking continuously.

Once tempered, pour the egg mixture back into the pot with the remaining soup. Stir gently to combine everything thoroughly.

Next, incorporate 2 cups of cooked shredded chicken into the soup, seasoning with salt and pepper to taste.

Ladle the piping hot soup into bowls and garnish each serving with fresh dill.