Avgolemono Greek Lemon Chicken Soup

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1. 1Step 1: Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
2. 2Step 2: Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
3. 3Step 3: Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. 4Step 4: Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. 5Step 5: Shred the chicken with two forks and add it back to the pot.
6. 6Step 6: While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
7. 7Step 7: Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.