In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced carrot, and 2 diced celery stalks to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables soften and turn translucent.

Once the veggies are softened, stir in 3 minced garlic cloves and cook for an additional minute. Next, drop in 2 bay leaves, followed by 1 pound of chicken breast cut into 1-inch pieces.

Pour in 6.5 cups of chicken stock, bringing the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let it simmer for 15 minutes until the chicken is fully cooked and tender.

While the chicken is cooking, whisk together 2 egg yolks and the juice from 1.5 fresh lemons in a bowl. This step is crucial for the creamy texture of the soup.

Once the chicken is cooked, carefully remove the pieces from the pot and shred the chicken using two forks. Don’t forget to remove the bay leaves.

Return the shredded chicken back into the pot and stir in 0.75 cup of orzo. Allow it to cook for about 10 minutes, stirring occasionally.

To avoid scrambling, temper the egg-lemon mixture by whisking in a ladle of the hot broth gradually. Once blended, slowly stir this mixture back into the pot with the orzo and broth.

Remove the pot from heat and stir in a generous handful of fresh dill along with salt and black pepper to taste.

Ladle the creamy Greek Lemon Chicken Soup into bowls, serving it hot. Pair it with warm pita bread or a crisp Greek salad.