Place chicken pieces in a large pot with chicken stock, onion, carrots, celery, garlic, bay leaves, and oregano. Bring to a boil over high heat.

Reduce heat to medium-low, partially cover, and simmer for 25-30 minutes until chicken reaches an internal temperature of 75°C when checked with a meat thermometer.

Remove chicken from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve, discarding the vegetables and bay leaves. Return broth to the pot.

Bring the strained broth back to a gentle boil, add the orzo pasta, and cook for 8-10 minutes until tender.

While orzo cooks, shred the chicken into bite-sized pieces, discarding skin and bones.

In a medium bowl, whisk together the eggs and lemon juice until well combined and slightly frothy.

Reduce soup heat to low. Slowly ladle about 500ml of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Gradually pour the tempered egg mixture back into the pot while stirring continuously. Add the shredded chicken.

Cook on low heat for 2-3 minutes, stirring gently, until soup is slightly thickened. Do not boil or the eggs will curdle.

Remove from heat, stir in fresh dill and parsley, and season with salt and pepper to taste. Serve immediately with extra lemon wedges if desired.