Step 1: Make the Broth
Place the chicken thighs, halved red onion, and chopped carrots into a large soup pot.
Season generously with salt and pepper.
Pour in the water, ensuring the chicken is fully submerged. Add additional water if necessary.
Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 30 minutes.
Step 2: Cook the Orzo
Remove the chicken thighs and set aside to cool slightly.
Taste the broth and adjust seasoning if needed.
Add the orzo to the pot.
Increase the heat to medium and cook, covered, for 15 minutes, or until the orzo is tender.
Step 3: Shred the Chicken
Once cool enough to handle, remove and discard the chicken skin.
Shred the meat from the bones.
Return the bones to the soup while the orzo finishes cooking to add extra flavor.
Step 4: Temper the Egg and Lemon Mixture
Remove the chicken bones and onion from the pot.
Ladle 3–4 scoops of hot broth into a heatproof jug or bowl, straining out any orzo and vegetables.
In a separate bowl, whisk the eggs until frothy.
Whisk in the lemon juice.
While continuously whisking, slowly pour the hot broth into the egg mixture to temper the eggs.
Continue whisking until the mixture becomes smooth, pale, and creamy.
Step 5: Finish the Soup
Slowly whisk the tempered egg mixture back into the soup pot.
Return the shredded chicken to the soup.
Add a little extra water if needed to reach your preferred consistency.
Taste and adjust seasoning.
Step 6: Serve
Once the chicken is heated through, remove the soup from the heat.
Stir in the fresh dill.
Serve warm with additional lemon wedges if desired.