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For the Soup:
Sauté the carrots, celery, white onion, red onion, and garlic in a large pot.
Add the salt, pepper, crushed red pepper flakes, lemon zest, turmeric, and dill.
Pour in the chicken broth and add the chicken breast, orzo, and bay leaves.
Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the orzo is tender.
Remove the chicken and shred or chop it.
Temper the eggs with some of the hot broth, then stir the eggs and lemon juice into the soup.
Add the shredded chicken and parmesan rind back to the soup.
For the Garlic Bread:
Mix the roasted garlic, butter, salt, black pepper, red pepper flakes, and parsley.
Spread the mixture on the sourdough bread slices.
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