Step 1

Take your grilled whole chicken and remove the meat from the carcass. Take the carcass and put it into a large pot and cover it with water and the bay leaves.

Step 2

Simmer over medium heat for at least an hour. Four hours is better, and this can go as long as 6 hours if you keep an eye on the water levels and keep adding more as needed.

Step 3

During the last 30 minutes of simmering, place the olive oil into a cast iron skillet over medium heat and add the onion and celery. Saute until they are tender and translucent.

Step 4

Strain off all of the solids from the broth and return them to the stock pot. Add in the sauteed vegetables along with the carrots, lemon juice, Better Than Bouillion, as well as thyme, and parsley. Bring up to a simmer.

Step 5

In a small non-stick pan, melt the butter and whisk in the flour. Let it cook, stirring frequently, over low to medium-low heat. Let it cook for about 4-5 minutes. Whisk into the simmering soup.

Step 6

Take the egg yolks and put them into a small bowl. Whisk until they are all incorporated with each other, and then temper the yolks by slowly drizzling in some of the simmering broth while whisking. Continue adding little bits of hot broth while whisking until you've added about 1/2 cup total. It should now be tempered enough to whisk into the pot of soup.

Step 7

Return to a simmer and add in the orzo and cubed chicken. Cook on a low simmer, stirring frequently so the orzo doesn't stick, until it is tender.

Step 8

Serve hot with crackers.