- Add half a cup of orzo pasta to your chicken broth and cook, uncovered for 10-12 minutes until tender. Meanwhile, prepare the egg-lemon mixture. Using a whisk beat three eggs until frothy. Add a teaspoon of lemon zest and the juice of two lemons in a steady stream while whisking.

- Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper and add more as desired.

- Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper and add more as desired.