Creating Greek Lemon Chicken Soup is straightforward if you follow these clear steps:

1. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are tender, about 5 minutes.
2. Cook the Chicken: Add the chicken breasts to the pot and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through.
3. Remove and Shred Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside.
4. Add Orzo: While the chicken cools, add the uncooked orzo pasta to the pot. Cook according to package instructions, typically around 8-10 minutes.
5. Prepare the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.
6. Temper the Egg Mixture: To prevent the eggs from curdling, gradually whisk in a ladle of the hot broth from the pot into the egg mixture. This step ensures a smooth consistency.
7. Combine: Slowly pour the tempered egg mixture back into the soup, stirring continuously until well mixed.
8. Add Chicken: Stir the shredded chicken back into the soup. Season with salt and pepper to taste, and allow the soup to heat through for an additional 2-3 minutes.
9. Finish with Fresh Herbs: Just before serving, stir in the chopped parsley for an added burst of freshness.

These simple steps will guide you in creating this incredible Greek Lemon Chicken Soup effortlessly.