In a large pot, bring 6 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Stir in 1 cup of medium-grain white rice and reduce the heat to low, allowing it to simmer gently. Cover the pot and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the broth.

While the rice cooks, crack 2 large eggs into a mixing bowl, separating the whites from the yolks. Beat the egg whites until frothy, about 1-2 minutes, then gradually mix in the yolks.

Slowly ladle about 1/2 cup of the hot chicken broth from the pot into the beaten eggs, whisking continuously to blend. This gradual heating prevents curdling.

Once the rice is cooked, remove the pot from heat. Gently stir the tempered egg mixture back into the pot, whisking continuously for about 1 minute.

Add the zest and juice of 1 lemon to the pot, along with salt and freshly ground black pepper to taste. Stir gently to combine.

Ladle the warm Greek Egg and Lemon Soup into bowls, garnishing with freshly chopped dill or parsley.