In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth and bring to a simmer. Add the chicken breasts and cook until fully cooked, about 15-20 minutes.

Remove the chicken from the pot, shred it into bite-sized pieces, and return it to the pot.

Stir in the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

In a small bowl, whisk together the lemon juice, lemon zest, oregano, and eggs until well combined.

Slowly add a ladleful of the hot soup broth to the egg mixture while whisking continuously to temper the eggs.

Gradually stir the tempered egg mixture back into the soup, ensuring it doesn’t boil to prevent curdling.

Season the soup with salt and pepper to taste, and stir in the chopped parsley before serving.