Heat 2 tablespoons olive oil in a large soup pot over medium-high heat. Add diced yellow onion, diced celery stalks, sliced carrots, and minced garlic cloves, and sauté for about 5 minutes until softened.

Shred the cooked rotisserie chicken into bite-sized pieces, removing and discarding all bones and skin.

Add the shredded chicken, bay leaves, rice, and low-sodium chicken stock to the pot. Bring to a gentle simmer and cook for 30 minutes, until the vegetables and rice are tender.

In a large bowl or jug, whisk together the lemon zest and lemon juice from the large organic lemon, 2 large eggs, 2 egg yolks, and a pinch of Kosher salt and pepper until smooth.

Remove the soup from the heat. Slowly ladle 2-3 scoops of hot broth into the egg-lemon mixture, whisking constantly to temper it. Gradually pour the mixture back into the pot, stirring well after each addition.

Stir in 3 tablespoons finely chopped parsley and 2 tablespoons chopped fresh dill, season to taste with salt and pepper, and serve warm.