Greek Chicken-Lemon Soup

6 cups chicken broth
1/2 cup long-grain rice
1/2 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
2 large eggs, at room temperature
1/4 cup fresh lemon juice
1 tablespoon minced fresh dill

In a large nonreactive saucepan or Dutch oven, bring the broth to a
boil over medium-high heat. Gradually stir in the rice, keeping the
broth at a boil, and reduce the heat to medium-low. Simmer, partially
covered, until the rice is cooked through, 8 to 10 minutes. Remove the
pot from the heat.
In a small bowl, whisk the eggs to blend. Gradually beat in the lemon
juice. Slowly whisk about 1 cup of the hot soup into the eggs.
Stirring constantly, gradually pour the egg mixture into the soup.
Return the pot to the stove and cook over low heat, stirring
constantly, just until the soup is thickened slightly, about 1 minute.
Do not let the liquid come to a simmer, or the eggs will curdle.
Remove from heat and stir in the fresh dill. Serve at once.
Makes 6 to 8 servings.