In a large pot, heat 2 tablespoons of olive oil over medium heat for about 2 minutes. Add 1 diced medium onion and 2 minced garlic cloves, sautéing for 3-5 minutes until the onion is translucent and fragrant.

Add boneless, skinless chicken breasts or thighs to the pot, along with 8 cups of chicken broth. Bring to a gentle simmer, cooking for approximately 20 minutes, or until the chicken is fully cooked.

Once the chicken is cooked, carefully remove it from the pot and shred it into bite-sized pieces. Set the shredded chicken aside.

In a separate bowl, whisk together 3 large eggs and 3/4 cup of fresh lemon juice until combined.

Slowly add a ladleful of hot chicken broth into the egg-lemon mixture while whisking continuously to prevent curdling.

Gently stir the tempered egg-lemon mixture back into the pot with the remaining broth. Reintroduce the shredded chicken and 1 cup of cooked rice or orzo, stirring carefully to combine.

Taste the soup and adjust seasoning with salt and pepper. Garnish with freshly chopped parsley before serving.