Heat 1 tbsp olive oil in stock pot. Sauté carrots, onion, and garlic,
about 10 minutes.
Add broth, bring to a simmer and stir in orzo. Cook until orzo is softened. Stir in chicken and remove from heat.
Whisk together eggs and lemon juice. Warm slowly by stirring in broth
that has been slightly cooled. Very slowly stir back into pot until creamy.
Grate in lemon rind and add remaining ingredients.
0 servings