After a minute of cooking, add the garlic and stir.
After the stock has been poured in, bring the mixture to a low boil. When the orzo is soft, stir it in and simmer for another 8 to 10 minutes.
The eggs and lemon juice should be whisked together in a small bowl until well blended. Tempering the eggs requires slowly adding 1 cup of the hot broth to the egg mixture while whisking continually.
Turn the heat down to low. When the eggs have tempered, slowly pour them back into the soup while swirling constantly. Without curdling the eggs, the soup will thicken just a little.
Toss in the cooked chicken and add salt and pepper, tasting as you go. Keep from boiling by heating slowly.
Heat and serve with a sprinkle of fresh parsley on top.
It will take 10 minutes to prepare, 30 minutes to cook, and 40 minutes to complete.
