Wash the lettuce, green onions, dill, and chicken fillets thoroughly. Cut everything into small pieces.

Boil the chicken pieces.

In a separate pot, sauté the green onions in olive oil. Add the boiled chicken pieces, then the lettuce, dill, salt, and pepper.

Pour in enough boiling water to fill the pot about halfway or a little more. Add the rice and let it simmer.

Reheat the soup in the evening before serving and prepare the egg-lemon (avgolemono) sauce at that time.