Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in chicken broth, bring to a simmer, then add uncooked rice and cook according to package instructions, about 15-20 minutes.

Incorporate cooked shredded chicken and heat through for 2-3 minutes.

Whisk eggs with lemon juice in a bowl, then slowly add warm broth while whisking to temper.

Pour tempered egg mixture back into the pot, stirring gently to combine. Cook over low heat for 5 minutes without boiling.

Season with salt and pepper, ladle into bowls, and garnish with fresh dill and lemon wedges.