Dice the onion, carrot, and celery into similar-sized pieces so they cook evenly. Mince the garlic cloves and set aside. Cube the chicken breasts into 1-inch pieces and set aside separately. Having everything prepared and measured before cooking allows you to work smoothly without interruption. Heat the olive oil in a large pot over medium heat, then add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent—this develops the sweet, foundational flavor of the soup.

Add the minced garlic to the softened vegetables and cook for 1 minute, stirring constantly, until fragrant—this prevents the garlic from burning while fully infusing its flavor into the oil. Pour in the chicken stock, add the bay leaves and cubed chicken, and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cover the pot. Simmer gently for 15 minutes until the chicken is cooked through and tender.

Remove the cooked chicken with a slotted spoon and set aside on a cutting board. Remove and discard the bay leaves. While waiting for the chicken to cool slightly, add the orzo directly to the simmering broth and cook for 10 minutes until al dente, stirring occasionally to prevent sticking. In a small bowl, whisk together the room-temperature egg yolks and lemon juice—room temperature eggs emulsify more smoothly and are less likely to curdle when tempering.

Once the orzo is cooked, slowly ladle about 2 scoops of the hot soup broth into the egg-lemon mixture while whisking constantly. This gradual tempering process raises the temperature of the eggs without scrambling them. Slowly pour the warmed egg mixture back into the pot while stirring gently and continuously—this creates that silky, luxurious texture Greek avgolemono soup is known for. I find whisking in one direction rather than random circular motions helps distribute the eggs evenly throughout the broth.

Shred or roughly chop the cooked chicken from Step 3 and return it to the pot. Add the dried oregano and stir to combine. Simmer gently for about 2-3 minutes over low heat—do not boil, as high heat can cause the egg liaison to break and become grainy. Remove from heat and stir in the fresh dill. Taste the soup and season with salt and pepper to your preference, keeping in mind that good-quality stock is already seasoned, so add carefully.

Ladle the soup into serving bowls and top with extra fresh dill for brightness and aroma. Serve immediately while the soup is hot and the flavors are at their peak.