In a large stockpot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add a diced medium yellow onion and 2 medium carrots, diced, to the pot. Sauté for about 5 minutes until the onions become translucent and fragrant, stirring occasionally.

Stir in 3 cloves of minced garlic and sauté for an additional minute until it becomes aromatic. Scrape the bottom of the pot as you mix to incorporate all the flavors together.

Add 4 tablespoons of unsalted butter to the pot. Once melted, whisk in ¼ cup of all-purpose flour, cooking for about 1 minute until it thickens into a paste.

Gradually whisk in 6 cups of chicken stock, ensuring there are no lumps. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Stir in 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, ¾ cup of long-grain white rice, and 4 cups of roughly chopped green cabbage. Simmer for about 20 minutes until the rice is tender.

After the rice is tender, lower the heat and stir in 1 cup of whole milk, ¼ cup of chopped fresh dill, and the juice from ¼ cup plus 2 tablespoons of fresh lemon juice. Finally, add in the rotisserie chicken.

Ladle your soup into bowls, garnishing with extra dill and a sprinkle of black pepper if desired. Serve immediately, paired with crusty bread or homemade biscuits.