Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes until it becomes translucent.

Incorporate 2 minced garlic cloves into the pot, sauté for 1 minute until fragrant.

Pour in 6 cups of low-sodium chicken broth and bring to a gentle simmer for about 5 minutes.

Stir in 1 cup of rice (or orzo) and cook according to package instructions until tender, typically 15-20 minutes.

Add 2 cups of cooked, shredded chicken, stir gently to combine, and heat for 3-4 minutes.

Whisk together 2 large eggs and the juice of 1 to 2 lemons until smooth. Gradually add a ladleful of hot soup to the egg mixture while whisking.

Slowly pour the tempered egg mixture back into the pot while stirring continuously. Cook over low heat for a few minutes.

Taste the soup and season with salt and pepper. Heat gently for another minute, being careful not to boil.

Ladle the warm soup into bowls and garnish with freshly chopped dill. Serve hot with lemon wedges on the side.