In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion, 1 small diced carrot, and 1 finely diced celery stalk. Sauté for 8–10 minutes until softened.

Stir in 2 minced garlic cloves, cooking for 1 additional minute. Add 2 bay leaves and 1 pound of raw chicken breasts, then pour in 6 cups of chicken stock. Bring to a boil, reduce to simmer for 15 minutes.

Remove chicken breasts and bay leaves. Stir in 1 cup of orzo, cook for 10 minutes or until al dente.

Shred the chicken using two forks and return to the pot, mixing well.

Whisk together 3 egg yolks and the juice of 2 lemons, adding hot broth gradually while whisking to temper. Pour back into the soup, stirring gently.

Add chopped dill, season with salt and black pepper, and simmer gently for 5 minutes.