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Season your chicken and sear it in a pot with a bit of oil until browned. Set the chicken aside.
In the same pot, sauté your vegetables until fragrant, then add Italian seasoning and chicken broth.
Return the chicken to the pot and simmer gently for 45 minutes until tender. Shred the chicken and add back to the soup.
Add the orzo pasta and let it cook in the broth for 8-10 minutes.
In a separate bowl, whisk together eggs and add lemon juice and zest.
Temper the egg mixture by pouring in a thin stream of hot soup while whisking constantly to prevent scrambling.
Gently stir the avgolemono mixture back into the pot.
Serve hot, garnished with fresh dill or parsley and a drizzle of olive oil.