Preparation

• In a large soup pot or Dutch oven, heat the olive oil over medium heat until shimmering.
• Add the chopped onion and sauté for about five minutes until the onion is golden and tender.
• Pour in the chicken broth and increase the heat to high, bringing it to a simmer. Then reduce to medium heat to maintain a steady simmer.
• Add the diced chicken to the simmering broth and cook for around five minutes until mostly cooked through.
• Stir in the cooked orzo and mix well.
• In a medium bowl, beat the eggs until frothy, then slowly mix in the fresh lemon juice.
• Temper the egg-lemon mixture by whisking and gradually adding ladles of hot broth to prevent scrambling.
• Pour the tempered egg-lemon mixture back into the pot, stirring constantly.
• Bring the soup back to a gentle simmer over medium heat for a couple of minutes, avoiding boiling.
• Garnish with dill or parsley before serving.