Sauté the aromatics: In a large pot, warm the olive oil over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes, stirring, until softened. Stir in garlic and cook 30 seconds, just until fragrant.

Add broth and seasonings: Pour in the chicken broth. Add bay leaf, oregano, lemon zest, black pepper, and 1/2 teaspoon salt. Bring to a gentle boil.

Cook the rice: Stir in the rice. Reduce heat to medium-low and simmer 10 minutes if using uncooked rice (skip this step if using cooked rice; you’ll add it later).

Poach the chicken: Slide the chicken into the simmering broth. Maintain a gentle simmer and cook 8–10 minutes, or until just cooked through. Remove the chicken to a cutting board to rest for a few minutes.

Shred the chicken: Use two forks to shred or chop into bite-size pieces. Set aside.

Make the egg-lemon mixture: In a medium bowl, whisk the eggs until frothy, 20–30 seconds. While whisking, slowly stream in the lemon juice. This creates a smooth, bright base for thickening.

Temper the eggs: To avoid scrambling, ladle about 1 cup of hot broth (no solids) into the egg-lemon bowl while whisking constantly. Repeat with a second ladle. The mixture should become warm and slightly creamy.

Finish the soup: Turn the pot to low heat. Stir in the shredded chicken and cooked rice (add now if you used cooked rice). Slowly pour in the tempered egg-lemon mixture, stirring gently the whole time. Do not boil. Warm for 2–3 minutes until slightly thickened and silky.

Adjust and brighten: Stir in fresh dill or parsley. Taste and add more salt, pepper, or a squeeze of lemon if needed. Remove the bay leaf.

Serve: Ladle into bowls and garnish with extra herbs and a pinch of red pepper flakes if you like a little heat.