Add 12 cups water, chicken breasts, onion, carrots, celery, oregano, turmeric, and bay leaves to a large pot. Season lightly with salt and pepper. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, skimming foam occasionally, until the chicken reaches 165°F, about 20–25 minutes.

Transfer the chicken to a plate and strain the broth through a fine mesh sieve, discarding solids. Return the clear broth to the pot.

Bring the broth to a gentle boil and add the orzo. Cook until al dente, about 8–10 minutes.

Whisk the eggs and lemon juice together in a heatproof bowl until frothy.

Temper the egg mixture by slowly whisking in one cup of hot broth. Then pour the mixture back into the soup, stirring constantly.

Heat over low heat for 2 minutes, stirring gently. Do not let it boil to prevent curdling.

Shred the reserved chicken and stir into the soup. Adjust seasoning with salt and pepper.

Ladle the soup into bowls and garnish with chopped parsley and extra pepper.