Heat the Dutch oven over medium-high heat. Once heated, add the olive oil (2 tbsp.), then add the diced carrots (2 c.) and celery (2 c.). Cook for 5 minutes, stirring occasionally. Add the onions (2 c.) and cook for another 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic (1 tbsp.) and cook for another minute until fragrant. Stir in the red pepper flakes (1 tsp.), black pepper (1 tsp.), and sea salt (1 tsp.).

In a small bowl, dissolve the bouillon (6 tsp.) in filtered water (½ c.) and add to the pot. Add the remaining filtered water (5 ½ c.) to the pot. Bring to a rolling boil over high heat, then reduce heat to medium-low.

In a bowl, whisk together the egg yolks (4) with hot broth from the pot (1 c.). Let temper for a minute or two, whisking occasionally.

Add the cooked orzo (8 oz.), shredded rotisserie chicken (2 breasts, about 3 c.), and the tempered egg yolks to the pot. Let warm through for 2-3 minutes. Stir in the lemon juice (2 tbsp.) and dill (¼ c.) just before serving. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

Ladle the soup into bowls. Garnish with extra fresh dill and a crack of black pepper if desired. Serve immediately with crusty bread.