1. Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and celery. Saute about 5 minutes. Add garlic and thyme, and saute for additional 3 minutes until everything is tender.
2. Add the broth to the pot and bring to a simmer. Add the bay leaves and orzo and cook for 7- 10 minutes until orzo is cooked. Stir in the cooked chicken and remove from heat. Remove bay leaves.
3. In a small bowl, add the beaten eggs and lemon juice. Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - stirring constantly, until smooth and creamy. (Do not add too quickly and cause eggs to scramble.)
4. Finish by adding salt, pepper and dill to your desired taste.