In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5 minutes, stirring frequently, until the onion turns translucent and fragrant.

Once the onion is softened, add 3 minced garlic cloves to the pot, cooking for another minute until aromatic. Pour in 6 cups of chicken broth, then bring the mixture to a rolling boil over high heat.

At this point, add 1 cup of uncooked rice or orzo to the boiling broth. Reduce the heat to medium-low and cover, allowing it to simmer for 15–20 minutes.

Once the rice or orzo is cooked, gently stir in 2 cups of cooked shredded chicken. Allow it to heat through for about 5 minutes, seasoning the mixture with salt and pepper to taste.

In a separate bowl, whisk together 2 large eggs and the juice of 2 lemons. Carefully add a ladle of the hot soup broth to the egg mixture, whisking constantly to temper it.

Slowly pour the tempered egg mixture back into the soup while stirring gently. Keep the pot on low heat, allowing all the flavors to meld beautifully.

Ladle the warm Mediterranean Lemon Chicken Soup into bowls, garnishing with freshly chopped dill and lemon wedges on the side.