Greek Lemon Chicken Soup

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add the chicken broth and bring to a boil. Stir in the orzo and cook until tender, about 8-10 minutes.
Reduce the heat to low and add the shredded chicken.
In a medium bowl, whisk the eggs and lemon juice together. Gradually add a ladle of hot soup into the egg mixture, whisking constantly to temper the eggs.
Slowly pour the egg mixture back into the pot, stirring constantly. Cook over low heat until the soup thickens slightly, about 5 minutes. Do not let it boil.