Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots and cook until the vegetables are soft and the onion is translucent, about 3 minutes. Stir in the garlic and cook for another 20 seconds until it becomes fragrant. Season with kosher salt and pepper.

Mix in the Arborio rice, stirring to coat the grains with oil.

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. Remove and discard the bay leaf.

Stir in the shredded chicken and keep the soup at a gentle simmer.

In a medium bowl, whisk the lemon juice and eggs together until the mixture is light and frothy.

Remove the saucepan from the heat. Slowly add 2 cups of the hot broth, one ladleful at a time, into the egg-lemon mixture while whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the soup, stirring well to combine. Do not return the soup to heat once the eggs have been added.

Fold in the fresh dill. Taste and adjust seasoning if needed, then ladle the soup into bowls and serve immediately.