In a large pot, bring 6 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Once boiling, add 1 cup of medium-grain white rice to the pot. Reduce heat to low and simmer uncovered for 15-20 minutes, or until rice is tender and broth thickens slightly, stirring occasionally.

While the rice is cooking, crack 3 large eggs into a mixing bowl and separate the whites from the yolks. Beat the egg whites until frothy, then add yolks and whisk until pale and creamy.

Once the rice is cooked, carefully ladle about ½ cup of the hot chicken broth into the egg mixture, whisking constantly to temper the eggs. Stir in 3 tablespoons of lemon juice and some lemon zest.

Remove the pot of soup from heat. Slowly pour the tempered egg mixture into the pot while stirring continuously.

Return the pot to low heat and gently stir in remaining lemon zest, seasoning with salt and black pepper to taste. Warm through for a couple of minutes.

Ladle the soup into bowls and garnish with freshly chopped dill or parsley.