Creating Greek Lemon Chicken Soup can be a breeze when you follow these simple steps:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until the vegetables become tender, about 5-7 minutes.
2. Cook Chicken: Add the chicken breasts to the pot and pour the chicken broth over them. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through and tender.
3. Remove Chicken: Take the chicken out of the pot and let it cool on a cutting board for a few minutes. Shred the chicken into bite-sized pieces using two forks.
4. Cook Orzo: In the same pot, add the uncooked orzo pasta. Cook according to package instructions, which usually takes around 8-10 minutes.
5. Prepare Lemon Mixture: In a bowl, whisk together the eggs and fresh lemon juice until well combined.
6. Temper the Eggs: Gradually ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly. This step prevents the eggs from curdling.
7. Combine: Slowly pour the egg mixture back into the pot, stirring quickly. The soup will thicken slightly and become creamy without curdling.
8. Add Chicken: Return the shredded chicken back to the pot. Stir in the dried oregano and season with salt and pepper to taste.
9. Garnish: Serve hot, garnished with freshly chopped parsley for an eye-catching presentation.

Following these steps will lead you to a delightful bowl of Greek Lemon Chicken Soup, bursting with flavor!