Sauté the aromatics: Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes until softened. Stir in garlic for 30 seconds.
Add broth and chicken: Pour in chicken broth and add bay leaf. Nestle in the chicken pieces. Bring to a gentle simmer.
Simmer until tender: Cook 15–20 minutes, until chicken is cooked through and tender. Skim foam if needed for a cleaner broth.
Shred the chicken: Remove chicken to a plate and shred with two forks. Keep the pot at a low simmer.
Cook the starch: Add orzo or rice to the pot. Simmer until just tender, stirring occasionally so it doesn’t stick. Adjust heat to maintain a gentle bubble.
Make the egg-lemon mixture: In a bowl, whisk eggs until frothy. Whisk in lemon zest and lemon juice. Slowly ladle in 1–2 cups of hot broth, whisking constantly to temper the eggs so they don’t curdle.
Finish the soup: Turn heat to low. Slowly pour the tempered egg-lemon mixture into the pot while stirring. Return the shredded chicken. Warm gently 2–3 minutes. Do not boil.
Season and garnish: Taste and season with salt and pepper. Stir in chopped dill and parsley. Add extra lemon to taste if you want more brightness.
Temper patiently: Hot broth meets the eggs slowly. This keeps the soup silky.
Keep heat low after eggs: Boiling can scramble the eggs and dull the lemon.
Salt in layers: Season the veggies, then the broth, then the finish for best flavor.
Cook starch separately if storing: If you plan leftovers, cook orzo/rice separately and add to bowls. This prevents soggy pasta.
