Greek Chicken Soup

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.

2. Add the chicken broth to the pot, bringing it to a boil. Once boiling, reduce heat to a simmer and add the shredded chicken and orzo or rice. Let it cook for 8-10 minutes or until the orzo or rice is tender.

3. In a small bowl, whisk together the eggs and lemon juice until smooth. Gradually ladle about 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs.

4. Slowly pour the tempered egg mixture back into the soup while stirring continuously to prevent curdling. 5. Continue stirring until the soup becomes creamy and slightly thickened, about 2 minutes.

6. Season with salt and pepper to taste. Garnish with fresh parsley, if desired. Serve hot.