Start by warming your pot over medium heat. Add the olive oil and let it shimmer. Toss in the onion, carrot, and celery and cook until softened and a bit golden around the edges.

Add garlic and cook for about a minute until fragrant.

Drop in the bay leaves and chicken pieces. Stir until the chicken loses its raw pink edge.

Pour in the chicken stock, scrape up anything stuck to the bottom, and let it simmer.

Add orzo and a pinch of oregano. Season with salt and black pepper. Stir occasionally.

Juice the lemons and separate the egg yolks. Whisk lemon juice into yolks until smooth.

Ladle some hot broth into the lemon-egg mixture, whisking to warm it without scrambling the eggs.

Turn off the heat and add the lemony egg mixture into the soup while stirring.

Add chopped fresh dill, taste, and adjust seasoning as needed.