Step 1

In a large pot, bring chicken stock to a boil.

Step 2

Add orzo, and cook until al dente.

Step 3

While the orzo is cooking, whisk together lemon juice and eggs.

Step 4

When orzo is al dente, ladle out 1 cup of the chicken broth.

Step 5

Slowly add about 1 tablespoon of broth at a time to the egg mixture, whisking constantly.

Step 6

Once the broth has been whisked into the egg mixture, slowly stream the egg mixture back into the pot of broth, whisking constantly.

Step 7

Add the shredded chicken broth, and simmer until soup has thickened, whisking constantly, about 3-5 minutes.

Step 8

Season with salt and pepper to taste.