Step 1

First begin shredding your rotisserie chicken and place aside.

Step 2

Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.

Step 3

Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.

Step 4

Once your soup is finished, you can turn off the burner and add the shredded chicken.

Step 5

In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.

Step 6

Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks

Step 7

Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.