Heat the olive oil in a large saucepan over a medium-high heat. Add the diced onion, celery and carrots, and cook, stirring, for 4 minutes or until softened.

Add the chicken stock and bring to the boil. Add the arborio rice, stir to combine, then reduce the heat to a simmer. Allow to cook, stirring occasionally, for 10 minutes or until the rice is cooked through.

Add the eggs, lemon juice and lemon rind to a small mixing bowl. Whisk until well combined, adding a ladle of liquid from the simmering soup while continuing to whisk.

Pour the egg mixture into the soup, stirring until well combined. Add the shredded chicken and stir. Gently simmer until the soup has thickened and the chicken has heated through. Season to taste with salt and pepper.

Divide the soup between serving bowls and garnish with the dill and/or parsley.