Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 8-10 minutes until softened.

Stir in 3 minced garlic cloves and sauté for 1 additional minute.

Introduce 2 bay leaves and 1 pound of chicken pieces. Add 6.5 cups of chicken stock, boil then simmer for 15 minutes.

Remove chicken with a slotted spoon, discard bay leaves. Add 0.75 cups of orzo and cook for about 10 minutes.

Shred reserved chicken into bite-sized pieces.

Whisk together 2 egg yolks with the juice of 1.5 lemons until smooth.

Temper the egg mixture by slowly adding hot broth while whisking.

Stir the egg mixture back into the soup and remove from heat.

Add fresh dill and 0.5 teaspoons of dried oregano, season with salt and pepper.

Serve hot, enjoying with warm pita or a fresh Greek salad.