Begin by pouring 6 cups of low-sodium chicken broth into a large saucepan. Place it over medium heat, allowing the broth to come to a gentle boil. Pay attention to small bubbles forming at the surface; this usually takes about 5–7 minutes.

Once the broth is boiling, add 1 cup of rinsed short-grain white rice to the pot. Reduce the heat to low, cover with a lid, and let it simmer for 20 minutes.

If using shredded chicken, add 1 cup now and heat through for an additional 2–3 minutes.

In a medium bowl, crack 2 large eggs and add 1/4 cup of freshly squeezed lemon juice. Whisk until frothy.

Slowly add 1 cup of the hot broth from the saucepan into the egg mixture while whisking continuously.

Pour the tempered egg-lemon mixture back into the saucepan over low heat. Stir gently to incorporate.

Finally, taste and adjust with salt and freshly ground black pepper, as desired. Garnish with chopped dill or parsley and serve immediately.