In a large pot, add the chicken and cover with about 6 cups of water. Bring to a boil. Skim the foam that rises to the surface. Then reduce heat to low and simmer for 45 minutes, or until the chicken is tender.
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the meat and discard the bones.
Season broth and bring back to a simmer.
Add the orzo pasta and shredded chicken. Cook for about 10 minutes, or until tender.
In a bowl, whisk the egg, yogurt, and lemon juice until smooth. Season with turmeric.
To prevent curdling, slowly add a ladleful of hot broth to the yogurt mixture while whisking constantly. Repeat with another ladleful, then slowly pour the warmed yogurt mixture into the soup, stirring continuously.
Stir in the fresh dill and let the soup simmer for 5 more minutes on low heat. Adjust seasoning as needed. This soup can be reheated without worrying that the egg would curdle.
Ladle into bowls and serve warm. Enjoy this comforting, creamy soup!
