Mediterranean Lemon Chicken Delight

1Heat the olive oil (2 tablespoons) in a large pot over medium heat.

2Add the chopped onion (1 medium) and minced garlic (2 cloves) to the pot and sauté until the onion (1 medium) is translucent and fragrant, about 5 minutes.

3Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.

4Pour in the chicken broth (6 cups) and bring the mixture to a gentle boil.

5Add the orzo pasta (1 cup) to the pot and cook until the pasta is tender, about 8-10 minutes.

6While the pasta is cooking, whisk the eggs (2 large) and lemon juice together in a medium bowl until well combined.

7Once the orzo is cooked, reduce the heat to low. Slowly add a ladleful of the hot soup into the egg and lemon mixture, whisking constantly to temper the eggs (2 large).

8Gradually pour the tempered egg mixture back into the pot, stirring continuously to prevent curdling.

9Add the dried oregano (1 teaspoon) and thyme, and season the soup with salt and black pepper to taste.

10Continue to cook the soup over low heat for an additional 5 minutes, allowing the flavors to meld together.

11Stir in the fresh parsley (¼ cup) and dill just before serving.

12Ladle the soup into bowls and garnish with lemon slices for an extra burst of citrus flavor.