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Wash the chicken and set aside. Prepare veggies by chopping them and shredding the carrots.
In a large soup pot, combine chicken stock, chicken, onion, celery, and carrots. Add salt and pepper. Bring to a boil. Lower the heat and cover, simmering for about 45 minutes.
Turn off the heat and remove the chicken with tongs. If you used chicken with bones, debone and then shred the meat.
Put the chicken back into the pot and bring back to a boil, adding the orzo. Simmer for about 20 minutes.
In the meantime, whisk the eggs in a medium-sized bowl. Slowly whisk in the lemon juice until the mixture is frothy, then add 3 cups of the hot soup broth 1 cup at a time to the egg mixture while whisking. Whisking during this entire step is essential because it will prevent the egg from curdling.
Once all combined, pour the egg mixture into the soup pot and stir well.
Serve with a side of saltine crackers like my Yia yia or some crusty bread (if you’re local to Seattle, definitely check out Chess Bakery delivery for the best fresh bread I’ve everrrr tasted).