Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.

Add the cooked, shredded chicken and the chicken broth, increase the heat to medium-high, and bring the broth to a boil

Add the rinsed rice and stir well.

Reduce the heat to medium and allow the rice to cook uncovered, stirring occasionally for 15 minutes.

Once the rice is tender reduce the heat to low.

In a bowl whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.

Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and rice, stirring as you do this.

Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.