Heat olive oil in a large pot over medium heat. Season chicken with salt and pepper and cook for about 4-5 minutes per side until golden. Remove and set aside.

In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened.

Add garlic and cook for another minute until fragrant.

Pour in chicken broth and add bay leaves. Return chicken to the pot.

Bring to a boil, then reduce heat and simmer for about 25 minutes until chicken is cooked through.

Remove chicken and shred or dice the meat. Discard bones and skin.

Add orzo to the pot and cook according to package directions (usually about 9 minutes).

While orzo cooks, prepare the egg-lemon mixture: In a bowl, whisk eggs until frothy. Slowly add lemon juice while continuing to whisk.

Temper the eggs: Slowly add about 1 cup of hot broth from the pot to the egg-lemon mixture, whisking constantly.

Reduce heat to low. Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently.

Add the shredded chicken back to the pot. Heat for 2-3 minutes but DO NOT BOIL or eggs will curdle.

Stir in dill and lemon zest. Season with salt and pepper to taste.

Remove bay leaves before serving.