1. Sauté onion, carrot, and celery in olive oil with a pinch of salt until softened, 5–6 minutes.

2. Add broth; bring to a boil. Stir in orzo and cook until just tender, 8–10 minutes.

3. Whisk eggs and lemon juice in a bowl. Reduce soup to low simmer. Ladle 1 cup hot broth into the eggs while whisking to temper.

4. Slowly pour egg mixture back into the pot while stirring constantly; do not boil. Add chicken and warm through 2–3 minutes.

5. Season with salt/pepper, add lemon zest and herbs. The soup should be silky and lightly creamy.