Greek Chicken & Lemon Soup

Ingredients:

8 cups chicken stock (make stock from rotisserie chicken?)
3/4 cup orzo pasta
1/2 pound boneless skinless chicken breasts (or rotisserie chicken)
3 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
salt and white pepper to taste
2 tablespoons finely chopped parsley

Directions:

1. In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken.
2. Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
3. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.

Source: allrecipes.com