Instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté until the vegetables are tender and the onion becomes translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 20 seconds until fragrant.
2. Season the mixture with kosher salt and black pepper.
3. Add the Arborio rice to the saucepan, stirring to coat it in the oil.
4. Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer and cook until the rice is tender, approximately 10 minutes.
5. Stir in the shredded chicken and keep the soup at a gentle simmer.
6. In a separate medium bowl, whisk together the lemon juice and eggs until the mixture is light and frothy.
7. Remove the saucepan from the heat. Gradually whisk 2 cups of the hot broth into the egg mixture to temper it, then slowly pour the egg mixture back into the soup, stirring continuously to combine. This step helps prevent the eggs from curdling.
8. Fold in the chopped dill and taste the soup, adjusting the seasoning if needed.
9. Serve the soup hot, ladling it into bowls. Enjoy!
