Preheat the oven to 425°F. In a large bowl, combine the chicken, olive oil, dried oregano, kosher salt, sweet paprika, garlic powder, and freshly ground black pepper. Mix well to evenly coat the chicken.

Transfer chicken to a parchment-lined baking sheet and bake for 18 to 25 minutes, or until internal temperature is 165°F. Let the chicken cool slightly on a cutting board before using a fork to shred the chicken into thin pieces. Set aside.

In a Dutch oven or large pot, add the olive oil (or butter if using), onions, celery, and carrot. Sauté for 5 to 8 minutes, until the veggies are tender. Add the minced garlic and let cook for 1 minute until fragrant, stirring often.

Add the broth, salt, a few grinds of freshly ground black pepper, the bay leaf, and bring the mixture to a boil. Stir in the orzo and simmer on medium-low for 8 to 12 minutes, or until the pasta is tender.

Add the egg yolks to a large bowl. Whisk for 30 seconds until the egg yolks are uniform in color. Add the lemon juice and continue whisking until combined and foamy.

While whisking constantly, use a ladle or measuring cup to slowly stream about 2 cups (or 2 ladles) of the warm soup broth into the egg-lemon mixture. I recommend pouring the warm liquid with your non-dominant hand so you can continue whisking with your stronger hand.

Whisk for 1 minute to temper the eggs. This helps to warm the eggs so they won’t curdle when added to the hot soup.

Slowly pour the egg-lemon mixture back into the pot, while stirring the soup constantly.

Add the shredded chicken and continue to stir the soup for 3 to 5 minutes with the heat on the lowest setting. The soup will thicken slightly. DO NOT let the soup come to a boil.

Serve each bowl garnished with fresh chopped dill or parsley and a little crumbled feta cheese if desired.