In a large saucepan, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Once shimmering, add diced onion and chopped celery. Sauté for about 3-4 minutes, until translucent.

Pour in 4 cups of low-sodium chicken broth and season with salt and pepper. Bring to a gentle simmer over medium heat for 5 minutes.

In a blender, combine 2 large eggs and the juice of 1 lemon. Add ¼ cup of cooked white rice and blend until smooth. Slowly add 2 ladles of hot broth while blending to temper the eggs.

Stir the Avgolemono mixture into the simmering broth using a whisk. Add 2 cups of shredded chicken and ¾ cup of cooked rice, cooking on low for another 5-10 minutes without boiling.

Ladle the soup into warm bowls and garnish with chopped dill. Serve warm alongside crusty bread or a light salad.