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In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and celery and cook 8-10 minutes, until tender. Add garlic, salt, and pepper and cook 1 minute more.
Next, add chicken broth and cooked chicken. Bring the soup to a simmer over medium heat.
When the soup is simmering, add orzo. Cook soup at a low simmer 10-12 minutes, or until orzo is just tender. Stir regularly so the orzo doesn’t stick to the bottom of the pan.
When the orzo is cooked, reduce heat to low and add spinach and fresh herbs.
In a small heatproof bowl, combine egg yolks and 3 Tablespoons lemon juice. Whisk until totally smooth. Whisking constantly, gradually add 1 ladle full of warm broth to the egg mixture to temper the eggs (this keeps them from scrambling in the soup!). When the mixture is smooth, pour the egg mixture into the soup, stirring to combine. It should look creamy.
Before serving, taste soup and add additional seasoning, lemon juice, or fresh herbs, to taste. Remove bay leaf from soup and enjoy warm! (Keep in mind that, like most soups, the flavor of this soup will continue to develop with time. It’s even better the next day!)
Enjoy warm and store leftover soup in an airtight container in the fridge 2-3 days. Reheat leftovers in the microwave or on the stovetop. (We don’t recommend freezing this soup.)