In a large pan, heat the olive oil on medium high heat. Add the onions, garlic, leek and celery and cook until tender, about 3-5 minutes.
Add in the chicken broth, water and long grain white rice and bring to a boil. Reduce heat and simmer until the rice is cooked al-dente, about 15-20 minutes.
Crack the 3 eggs in a separate bowl. Slowly pour 1 cup of the hot soup broth from the pan into the bowl of eggs while whisking.
After the eggs are mixed with the broth, whisk the egg mixture into the soup.
Add the rotisserie chicken, dill, lemon juice and lemon zest into the soup and stir well.
Cook the soup until it's done, about 5 more minutes.Add in salt and pepper to taste and garnish with parsley.