Step 1

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Step 2

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Step 3

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Step 4

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Step 5

Shred the chicken with two forks and add it back to the pot.

Step 6

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

Step 7

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.