Start by adding the olive oil to a large pot, on the stove, over medium heat.
Once the pot is hot, add in the diced onions. Sauté them for about 6-7 minutes, until the onions begin to turn translucent. Then, add in the mashed garlic and sauté for another 2 minutes.
Next, add in the rice, broth, thyme, and oregano, and reduce the heat to low. Cover and simmer for 20-25 minutes.
In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until fully incorporated. Set aside.
Now, ladle about 1 3/4 cups of the soup into the bowl with the egg mixture, and VERY SLOWLY, a few tablespoons at a time. Be sure to constantly whisk the mixture so that the eggs don't curdle - this is extremely important.
After that, add the mixture to a blender and blend until nice and smooth. Then, pour the mixture back into the pot with the rest of the soup.
Add the shredded chicken and salt and pepper to taste.
Garnish with parsley, dill, and Aleppo pepper (optional).
Eat and enjoy!