In a large pot over medium heat, melt a tablespoon of butter. Add finely diced yellow onion, minced garlic, sliced celery, and chopped carrots. Stir occasionally for about 5-7 minutes until the vegetables soften and the onion turns translucent.

Add boneless, skinless chicken breasts or thighs to the pot along with bay leaves, salt, and black pepper. Pour in 6 cups of water or chicken stock and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes.

Carefully remove the chicken from the pot using tongs. Shred it using two forks and return it to the pot, discarding the bay leaves.

Stir in 1 cup of Arborio rice and another tablespoon of butter into the broth. Increase the heat slightly and bring the mixture back to a gentle boil. Reduce the heat to a simmer, stirring occasionally for about 10-12 minutes.

Squeeze the juice of one or two fresh lemons into the pot, adding freshly chopped parsley and dill. Stir to combine and allow to simmer for 5-10 minutes.

Taste the soup and adjust the seasoning with salt and pepper if necessary. Serve hot, garnished with extra fresh parsley.