1️⃣ Sauté vegetables: In a large saucepan over medium heat, warm the olive oil. Add the onion, celery, and carrots, and sauté until the vegetables are tender and the onion is translucent, about 3 minutes. Add the garlic and cook until slightly browned and fragrant, about 20 seconds. Season with salt and pepper.

2️⃣ Add rice: Stir the Arborio rice into the pot, coating it in the oil and vegetable mixture.

3️⃣ Add stock and bay leaf: Pour in the chicken stock and add the bay leaf. Bring the soup to a gentle simmer and cook until the rice is tender, about 10 minutes.

4️⃣ Add chicken: Add the shredded chicken to the soup and keep it at a gentle simmer.

5️⃣ Prepare egg-lemon mixture: In a medium bowl, whisk together the lemon juice and eggs until the mixture is light and frothy.

6️⃣ Temper the egg mixture: Remove the saucepan from heat. Slowly ladle about 2 cups of the hot broth into the egg mixture, whisking constantly to gradually raise the temperature without curdling the eggs.

7️⃣ Incorporate egg mixture into soup: Slowly pour the tempered egg mixture back into the soup, stirring constantly to blend and thicken the broth.

8️⃣ Finish and serve: Stir in the fresh dill, taste, and adjust seasoning if needed. Ladle the soup into bowls and serve immediately for best flavor and texture.