Start the soup:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 6-7 minutes until the onions turn translucent.
Add the mashed garlic and sauté for another 2 minutes until fragrant.
Cook the rice:
Stir in the uncooked arborio rice, chicken broth, thyme, and oregano. Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender.
Prepare the lemon-egg mixture:
In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until smooth.
Slowly ladle about 1¾ cups of the soup broth into the egg mixture, adding a few tablespoons at a time while whisking constantly to prevent the eggs from curdling.
Blend and combine:
Transfer the egg mixture to a blender and blend until smooth. Pour the blended mixture back into the pot with the rest of the soup.
Finish the soup:
Add the shredded chicken to the pot and season with salt and pepper. Stir everything together and let the soup gently heat through, but avoid boiling.
Serve and garnish:
Ladle the soup into bowls and garnish with chopped parsley, fresh or dried dill, and a sprinkle of Aleppo pepper for extra flavor.