1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the chicken and cook until lightly golden brown, 2 minutes on each side. Set the chicken on a plate.

2. Add the remaining 1 tablespoon oil to the pot along with the carrots, onion, and garlic. Season with 1 teaspoon salt and a few twists of pepper. Cook, stirring occasionally, until the onions begin to brown, 5 to 7 minutes.

3. Stir in the cauliflower rice (or wait to add orzo later), dill, parsley, and oregano. Add the chicken broth and return the chicken to the pot.

4. Bring the soup to a boil, cover, and reduce the heat to low and simmer for 15 minutes or pressure cook for 10 minutes. Remove the chicken once fully cooked.

5. If using orzo, add it to the soup and simmer until al dente, 7 to 9 minutes. If using an InstantPot, pressure cook for 5 minutes with quick release.

6. Shred the cooked chicken and return it to the pot.

7. In a bowl, whisk the egg yolks. Slowly pour 1 cup of hot broth into the yolks, 1 tablespoon at a time, whisking constantly to temper the eggs.

8. Whisk the warmed egg mixture into the soup. Stir in the lemon juice and season to taste with salt and pepper.

9. Serve garnished with fresh parsley, dill, and a drizzle of olive oil.