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Start by seasoning your chicken and searing it in a pot with a bit of oil until browned. Once golden, set the chicken aside for later.
In the same pot, sauté your vegetables until fragrant, then add Italian seasoning. add your chicken broth.
Return the chicken to the pot and set it to a gentle simmer for 45 minutes, or until tender. Once done, shred the chicken and add back to the soup.
Add the orzo pasta and let it cook in the broth for 8–10 minutes
Meanwhile, prepare the avgolemono mixture. In a separate bowl, whisk together eggs and add lemon juice/zest. To temper, pour in a thin stream a bit of hot soup while whisking constantly. This will prevent the eggs from scrambling.
Once tempered, gently stir the avgolemono mixture back into the pot.
Serve your soup hot, garnished with fresh dill/parsley and a drizzle of olive oil and enjoy!