Directions

1. In large pot, combine chicken broth, carrots, onions and celery. Bring to a boil then reduce to simmer and cook for 20 minutes.
2. Add chicken. Squeeze the juice from 2 lemons (about 1/4 cup of juice) into a small bowl.
3. In medium-sized bowl thoroughly beat the egg yolks. Slowly add in the lemon juice.
4. Gradually add a couple cups of the heated broth to the egg-lemon mixture to warm it. Slowly add the mixture to the broth and stir to combine. Add orzo to soup bowls and ladle hot soup over the orzo. Garnish with lemon slices.