Avgolemono: Greek lemon chicken soup, but with “skinny rice” instead of orzo!

Sauté onions, carrots, celery and garlic. Add broth and bay leaves. Add shredded chicken and skinny rice. Then in a separate container add two egg yolks and lemon juice (use as many lemons as you want. I used 3). Mix together and add broth one ladle at a time to temper the yolks. Add mixture and cook. Remove bay leaves and add fresh chopped dill!