Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots and season with salt and pepper to taste. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.

Add the chicken and chicken broth to the pot and bring to a simmer. Cook for 20-25 minutes or until the chicken is cooked through. Remove the cooked chicken from the pot and transfer to a plate to cool. Then use two forks to shred the chicken.

Add the orzo to the pot and simmer for 8-10 minutes (or according to package instructions) until tender.

Meanwhile, whisk the eggs and lemon juice together in a heatproof bowl/jug/cup. Set it aside.
Slowly pour ½ cup (or ladle) of the hot soup into the bowl of egg mixture while constantly whisking. This will temper the eggs so they do not scramble. Continue whisking and pour another two or three ½ cups of broth into the egg mixture.*

Pour the tempered lemony egg mixture back into the pot with the shredded chicken. Cook for another 5-10 minutes, stirring constantly until the chicken is warmed through and the lemony broth has thickened.

Remove the pot of soup from heat and add the fresh dill and parsley. Taste and adjust the seasonings if needed. Serve immediately and enjoy!