Step 1

Heat olive oil in a soup pot over medium high heat. Add in veggies and sauté for 5-10 minutes, until they start to soften up.

Step 2

Add in stock, bay leaves and lemon zest. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Step 3

Stir in orzo and cook till al dente, then add in chicken.

Step 4

Whisk together the eggs, egg yolks and lemon juice in a large bowl. Gradually add in two cups of the hot broth into the egg mixture, whisking continuously. It is very important to do this stop slowly, as you want the egg to come up in temperature slowly to prevent it from cooking and clumping together. When done correctly, this provides the creamy silky texture.

Step 5

Stir the sauce into the soup and immediately remove from heat.

Step 6

Garnish with parsley and serve.