Melt ¼ cup of butter in a large soup pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, 1 cup diced celery, and 1.5 cups diced carrots. Sauté for about 5 minutes until softened.

Incorporate 2 pounds of boneless, skinless chicken, 2 bay leaves, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper. Pour in 8 cups of water or chicken stock. Bring to a boil for 2-3 minutes, then reduce heat and simmer for 30 minutes.

Carefully remove the chicken, let it cool slightly, then shred into bite-sized pieces. Return to the pot and remove bay leaves.

Stir in 0.75 cup of arborio rice and simmer on low heat for 10 minutes, stirring occasionally.

Add ¼ cup of fresh lemon juice, ¼ cup of finely chopped parsley, and 2 tablespoons of chopped fresh dill. Simmer for an additional 10-15 minutes until the rice is tender.

Taste the soup and adjust seasoning. Serve hot, optionally garnished with grated Parmesan or extra herbs.