Zesty Chicken Lemon Orzo Soup – Easy, Bright &amp - EPPYC

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium onion, finely chopped (~150 g)
• 2 medium carrots, peeled and diced (~150 g)
• 2 celery stalks, diced (~120 g)
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth (1.9 litres)
• 2 cups cooked shredded chicken (about 12 oz / 340 g)
• 1 teaspoon dried oregano (optional)
• 3/4 cup orzo pasta (140 g)
• 3 large eggs
• Juice of 2 lemons (about 1/4 cup / 60 ml)
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)