, perfect for a cozy meal!
Ingredients:
For the soup:
1 tbsp olive oil 
1 medium onion, finely chopped 
2 carrots, diced 
2 celery stalks, diced 
3 garlic cloves, minced 
1 cup orzo pasta 
6 cups chicken broth 
2 cups cooked shredded chicken (or rotisserie chicken) 
1 tsp dried thyme 
1 tsp dried oregano
2 large eggs 
¼ cup fresh lemon juice (about 2 lemons) 
Salt and pepper to taste 
For garnish:
Fresh parsley or dill, chopped
Lemon slices
Instructions:
Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add the garlic and cook for 1 more minute. 
Cook the orzo: Stir in the orzo and cook for 1-2 minutes to lightly toast it. 
Add the broth and chicken: Pour in the chicken broth, add the shredded chicken, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the orzo is tender. 
Prepare the egg-lemon mixture: In a small bowl, whisk together the eggs and lemon juice. 
Temper the mixture: Gradually ladle a cup of hot broth into the egg-lemon mixture while whisking constantly to prevent curdling. Slowly stir the tempered mixture back into the soup. This will create a creamy, velvety texture. 
Season and serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or dill and lemon slices. Enjoy! Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6 portions
Calories: ~300 Kcal per serving