Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.

Add the cooked, seasoned turkey and the broth, increase the heat to medium-high, and bring the broth to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.

In a bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.

Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you do this.

Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.