Directions

1. In a large stock pot over medium-high heat, add oil. Add onion, carrots and celery and cook for 2-3 minutes, stirring constantly.
2. Add the chicken stock and increase heat to high. Bring to a boil and add salt, pepper and orzo. Reduce heat to medium or medium-low and simmer for 20 minutes, or until the orzo is al dente.
3. Add chicken to stockpot.
4. In a medium bowl, whisk the lemon juice and egg yolks. Once thoroughly combined, continue to whisk and add 2 ladles of the hot broth to warm the egg mixture (tempering the eggs). Once combined, slowly add the lemon and egg mixture back into the soup and stir.
5. Remove from heat, garnish with lemon slices and parsley. Serve with thick bread.