In a large saucepan, pour 6 cups of bone broth or low-sodium chicken broth and bring it to a gentle simmer over medium heat. Season with salt and pepper to taste, ensuring the flavors enhance the broth.

Add ¾ cup of uncooked orzo to the simmering broth, stirring occasionally. Allow it to cook for about 8–10 minutes or until al dente.

While the orzo cooks, prepare the creamy mixture by placing 2 egg yolks and ⅓ cup of fresh lemon juice into a blender. Gradually stream in 1 cup of the hot broth while blending on low until smooth and creamy.

Carefully stir the egg and lemon mixture back into the pot with the simmering broth and orzo. Add 2 cups of chopped cooked chicken. Let the soup simmer for another 10 minutes, monitoring it closely.

As the soup thickens, stir in 2 tablespoons of fresh chopped dill, adjusting seasoning with additional salt or pepper as needed. Serve hot.