Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Finely chop the onion, dice the carrot, and thinly slice the celery. Heat the olive oil in a large pot and cook the vegetables over medium-low heat for 5 minutes, until softened but not browned.
Cook the chicken and broth
Add the chicken thighs, water, bay leaf, salt, and black pepper. Bring the liquid almost to a boil, reduce the heat, and simmer gently with the pot partially covered for 35 to 40 minutes, until the meat comes away from the bone easily. Skim off any foam that forms on the surface.
Add the rice
Transfer the chicken thighs to a plate and set them aside for a few minutes. Add the rice to the broth and cook for 15 to 18 minutes, until tender but still holding its shape. Meanwhile, remove the skin and bones from the chicken and tear the meat into smaller pieces.
Whisk the lemon mixture
Whisk the eggs with the lemon juice in a bowl. Once the rice is cooked, ladle about 250 ml of hot broth into the bowl and slowly pour it into the egg mixture while whisking constantly. This warms the mixture without curdling the eggs.
Finish the soup without boiling
Turn the heat down to its lowest setting or remove the pot from the heat. Pour the egg-and-lemon mixture into the soup while stirring constantly, then add the shredded chicken and chopped dill. Do not boil; stir until the soup thickens slightly. Taste and adjust the acidity by adding the remaining lemon juice if you want a more pronounced lemon flavor.
Serve hot
Divide the soup among four bowls and serve immediately while it is creamy and hot. Do not let it boil after adding the egg mixture, so it stays smooth.
