In a large saucepan, bring 6 cups of bone broth to a gentle simmer over medium heat. Season your broth with salt and pepper to taste, until you notice small bubbles breaking on the surface, about 5–7 minutes.

Add ¾ cup of orzo to the simmering broth, stirring to combine. Allow the orzo to cook until it reaches an al dente texture, about 7 minutes.

In a blender, combine 2 egg yolks and 1/3 cup of freshly squeezed lemon juice. Blend until smooth; stream in 1 cup of hot broth while blending to temper the yolks.

Carefully stir the egg-lemon mixture into the simmering broth with orzo. Add in 2 cups of chopped cooked chicken and simmer for another 10 minutes, stirring occasionally.

Stir in 2 tablespoons of fresh dill, taste and adjust seasoning if necessary. Serve immediately in warm bowls.