Directions 10 steps | 45 Minutes
In a large pot, heat the olive oil over medium-high heat.
Sauté the onions, celery and carrot until softened, about 5 minutes. Stir in the garlic and sauté for 1-2 minutes.
Stir in the chicken breasts, eight cups of chicken broth and bay leaf to the pot. Bring to a boil and reduce the heat to simmer. Cover the pot and cook for about 15-20 minutes, or until the chicken is cooked through.
Discard the bay leaf. Remove the chicken from the pot and shred. Set aside
Add the orzo to the pot and cook, stirring occasionally until al dente.
While the orzo is cooking, whisk together the lemon juice and the eggs in a medium bowl.
While whisking the egg mixture, slowly drizzle in two ladles of hot soup. Once the orzo is done cooking, remove the pot from the heat.
While whisking constantly, slowly drizzle the egg mixture into the soup. Continue to whisk constantly so the eggs do not scramble.
Return the soup to low heat and add the chicken and dill. Add more chicken broth if desired. Season with salt and pepper to taste.
Garnish with lemon slices and extra dill, if desired. Serve warm. Enjoy!