In a large pot, bring 6 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Once boiling, add 1 cup of medium-grain rice, reduce heat, cover, and simmer for 15-20 minutes until the rice is tender.

In a mixing bowl, crack 2 large eggs and separate the whites from the yolks. Whisk the egg whites until frothy, then gradually whisk in the yolks until smooth.

Ladle hot broth into the egg mixture gradually, whisking continuously to temper the eggs for about 1-2 minutes.

After tempering, pour the egg mixture back into the pot while stirring continuously for about 1 minute.

Add the zest of 1 lemon and mix in ¼ cup of fresh-squeezed lemon juice, seasoning with salt and black pepper to taste.

Serve the soup in bowls, garnishing with fresh dill or parsley.