In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 8 to 10 minutes until the vegetables are soft and fragrant.

Stir in the chopped garlic and cook for 1 more minute, being careful not to let it burn.

Stir in the bay leaves, whole chicken breasts, and pour in the chicken stock.

Turn up the heat and bring the soup to a rolling boil.

Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 minutes.

Gently take out the chicken breasts and bay leaves from the soup. Set the chicken aside on a plate.

Add the orzo to the soup and let it simmer for 10 minutes until tender.

As the orzo simmers, use two forks to shred the chicken into bite-sized pieces.

In a small bowl, whisk the egg yolks and lemon juice together until well combined.

Gradually whisk hot broth into the egg-lemon mixture to temper it, then gently stir it into the soup off the heat or on low to avoid curdling.

Return the shredded chicken to the pot and cook everything together for another 5 minutes.

Stir in the fresh dill and season with salt and freshly ground black pepper to taste.

Serve hot, garnished with extra dill if desired.