In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add one finely diced onion, four chopped celery stalks, and three diced carrots. Sauté for about 8–10 minutes until the vegetables are softened and fragrant.

Pour in 8 cups of chicken broth, adding two bay leaves and one teaspoon of dried thyme. Bring the soup to a rolling boil, then reduce it to a gentle simmer for approximately 15 minutes.

Stir in 1 cup of orzo pasta. Cook uncovered for about 8–10 minutes until al dente, stirring occasionally.

Season 2 lbs of chicken thighs with salt and pepper and poach them in the simmering broth for 15–20 minutes. Remove, shred, and set aside.

Whisk together three egg yolks, ¼ cup lemon juice, and zest. Gradually add hot broth to temper the egg mixture.

Stir the tempered egg mixture and ½ cup heavy cream into the soup off the heat. Warm gently without boiling.

Stir in ¼ cup each of fresh dill and parsley. Adjust seasoning and serve hot with lemon slices and optional feta.