In a large pot, heat the extra-virgin olive oil over medium heat. Add matchstick carrots and garlic paste; sauté until tender.

Stir in the unsalted chicken broth and bring to a rolling boil.

Whisk together cornstarch and water until smooth, then stir into the boiling broth until the soup thickens slightly.

Add the microwaveable brown rice and cook according to package instructions.

In a bowl, whisk the eggs. Gradually add hot soup to the eggs, whisking continuously, then pour back into the pot.

Add the shredded chicken, lemon juice, salt, dill, and black pepper. Simmer for a few minutes to combine flavors.