Cut the chicken into portions (separate the thighs from the back and cut the breast in half vertically). Peel the onions, cut them in half, and then slice them thinly. Peel the carrots, zucchinis, and potatoes, and slice them. Clean the celery by removing the fibers and chop it finely.

Heat ¼ cup of olive oil and sauté the vegetables along with the chicken over high heat for a few minutes. Add ½ liter of hot water to the pot and cook over medium heat for 50 minutes to 1 hour.

In a separate bowl, mix the evaporated milk with the cornstarch, lemon juice, lemon zest, dill, and egg yolks. Pour this mixture into the pot, stir well, and just before it starts to boil, remove the pot from the heat. Serve immediately.