In a large stock pot, heat a generous splash of olive oil over medium heat. Add finely diced onion, carrot, and celery, sautéing for 8-10 minutes until softened and fragrant.

Stir in freshly chopped garlic and sauté for an additional minute. Add bay leaves and chicken breasts, followed by chicken stock. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.

Once the chicken is cooked, remove it and discard bay leaves. Add orzo and cook for 10 minutes, stirring occasionally until tender.

Shred the cooked chicken into bite-sized pieces and return to the pot, stirring gently to combine.

In a bowl, whisk egg yolks and lemon juice until smooth. Slowly ladle hot broth into the egg mixture while whisking to temper the eggs.

Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Cook over low heat for an additional 5 minutes and stir in fresh dill before serving.