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Heat 2 tbsp olive oil in a dutch oven or soup pot with lid over medium heat. Season chicken with 1 tsp salt and pepper. Sear chicken for 1-2 min each side until golden brown, but not cooked through. Set aside.
Add another 1 tbsp olive oil and add white onion, garlic and carrots. Season with 1 tsp salt and pepper. Stir for about 5 minutes until the onions begin to brown. Add cauliflower rice or orzo dill, parsley, and oregano. Stir for about 1 minute.
Add the chicken broth and chicken back in. Bring to a boil, cover and simmer for 15 minutes. Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously.
Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture. Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil.