Prepare all the ingredients needed for the soup by finely chopping a yellow onion, celery sticks and cut a rotisserie chicken in half while trying to keep the meat attached to the bones. Then grind coriander seeds and garlic cloves in a mortar and pestle. Chop fresh dill for the garnish.

Get a dutch oven or large pot on medium high heat and pour in olive oil. Sauté onions and celery with a pinch of salt for about 5 minutes. Then add in the ground coriander and garlic and cook for an additional 1-2 minutes. Reduce the heat the to medium if needed.

Pour in water and season with turmeric, black pepper, salt, chicken bouillon and stir. Place ½ the rotisserie chicken in the broth and cover with a lid. Simmer on a medium heat for 10 -15 minutes.

While the soup simmers, crack 2 eggs into a bowl and whisk together really well. Then pour in lemon juice and whisk well to combine.

Once the broth has finished simmering, carefully remove the chicken from the soup as well as reserve about ½ cup of hot broth. Add the orzo into the broth, cover with a lid and cook on medium/medium-high heat for about 8-10 minutes.

While the orzo cooks, pour the hot liquid into the lemon-egg mixture very slowly whisking quickly to temper the eggs.

Once the orzo is finished cooking, shred the chicken and add it back to the soup and reduce the heat to medium/medium-low.

While continuously stirring the soup, slowly pour in the tempered lemon-egg mixture until combined and creamy. Finish the soup with a generous amount of fresh dill. Garnish with black pepper and red pepper flakes.

While continuously stirring the soup, slowly pour in the tempered lemon-egg mixture until combined and creamy. Finish the soup with a generous amount of fresh dill. Garnish with red pepper flakes and black pepper.