Preparation

• Dice the onion, carrot, and celery into similar-sized pieces. Mince the garlic cloves. Cube the chicken breasts into 1-inch pieces.
• Heat the olive oil in a large pot over medium heat, then add the diced onion, carrot, and celery. Cook for 8-10 minutes until softened.
• Add minced garlic and cook for 1 minute until fragrant.
• Pour in the chicken stock, add bay leaves and cubed chicken, and bring to a boil. Reduce heat to medium-low and cover the pot.
• Simmer gently for 15 minutes until chicken is cooked.
• Remove chicken and bay leaves. Add orzo to simmering broth and cook for 10 minutes.
• Whisk egg yolks and lemon juice in a bowl. Gradually temper the mixture with hot broth.
• Slowly pour the egg mixture back into the pot while stirring continuously.
• Shred the cooked chicken and return it to the pot. Add dried oregano and stir.
• Simmer gently for 2-3 minutes over low heat.
• Stir in fresh dill and season with salt and pepper.
• Ladle soup into bowls and top with extra dill. Serve immediately.