In a large pot, combine 6 cups of low-sodium chicken broth and your choice of chicken (around 1 pound). Bring the mixture to a gentle simmer over medium heat. Allow the chicken to cook through, which should take about 20 minutes. Once cooked, the chicken will turn opaque and tender. Remove the chicken and set it aside to cool slightly.

With the chicken removed, add 1 cup of orzo to the simmering broth in the pot. Stir occasionally for about 8-10 minutes, or until the orzo is al dente and has absorbed some broth.

While the orzo cooks, prepare the Avgolemono mixture in a medium bowl. Whisk together 3 egg yolks with the juice of 2 fresh lemons until creamy. Gradually temper this mixture by adding 1 cup of warm broth from the pot, whisking continuously.

Gently lower the Avgolemono mixture into the pot with the orzo and broth. Stir continuously while maintaining low heat—do not let it boil.

Return the cooked chicken to the pot, shredding it into bite-sized pieces. Add freshly chopped dill and season with black pepper to taste. Allow the soup to heat through for about 2-3 minutes, ensuring it’s warm without boiling.