In a large pot, pour in 6 cups of chicken broth and bring it to a gentle simmer over medium heat.

Add 2 boneless, skinless chicken breasts to the simmering broth. Cook for about 20 minutes until the chicken is no longer pink.

In the same pot, add 1 chopped onion, 2 minced garlic cloves, diced carrots, and chopped celery. Sauté for 5-7 minutes.

Stir in 1 cup of short-grain rice or orzo and continue to simmer for about 15 minutes until the rice is tender.

In a separate bowl, combine 2 large eggs and 1/4 cup of freshly squeezed lemon juice. Whisk until smooth.

Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking continuously.

Slowly pour the tempered egg-lemon mixture back into the soup, stirring continuously.

Return the shredded chicken to the pot, stirring gently. Season the soup with salt and pepper to taste.

Before serving, sprinkle with chopped parsley and lemon zest for a fresh finish.