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Season chicken breasts with salt, pepper, and paprika. Heat up oil in a large pot and sear chicken on both sides.
Once chicken is seared, remove from pot and set aside. Add butter and oil into the pot and add in onion, celery, and carrot. Let soften for 5 min, add in Italian seasoning and red pepper flakes, then add garlic and let cook for another 2-5 minutes
Add broth into the pot and add the chicken breasts back into the pot. Bring broth to a boil, then lower heat and cover with lid, letting simmer for 30-40 minutes
After 30-40 minutes remove chicken breasts and shred (I used an electric blender, but you can use forks). Add shredded chicken back into pot together with orzo
As orzo is cooking, prepare your lemon & egg mixture - mix together 2 eggs and juice of 2 lemons (add some zest in too), then temper mixture with broth from the soup by adding in ½ cup of broth while whisking continuously to avoid eggs getting scrambled
While continuously stirring soup, very slowly add in the egg mixture. Once fully mixed in, top with dill & you’re ready to serve