In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and sliced celery. Sauté for 5-7 minutes until tender and aromatic.

Pour in chicken broth while stirring. Increase heat to bring to a gentle simmer. Let it simmer for about 5 minutes.

Stir in long-grain rice and dried oregano, seasoning with salt and black pepper. Cover and simmer for 15-20 minutes.

In a medium bowl, whisk together lemon juice and eggs until frothy.

Gradually ladle hot soup into the egg mixture while whisking to avoid curdling.

Pour the tempered egg mixture back into the soup, stirring well. Heat gently over low for 2-3 minutes.

Taste and adjust seasoning, then ladle into bowls and garnish with dill and parsley. Serve hot.