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1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4 to 5 minutes.
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While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice.
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2 When the onions are ready, add the chicken stock and water and bring to a bare simmer.
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When the orzo or rice is nearly done firm, but mostly cooked drain the boiling water and add the pasta or rice to the chicken broth.
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Add the diced chicken breast to the pot.
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Let this cook 5 to 8 minutes, then taste the soup for salt.
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3 Beat the eggs in a bowl.
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Whisking constantly, add the lemon juice to the eggs.
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You will need to temper the eggs before you add the egg-lemon mixture to the soup.
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It takes both hands to do this.
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With one hand, whisk the egg-lemon mixture vigorously.
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With the other, slowly pour in a ladle's worth of hot broth.
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Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture.
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4 Turn the heat off the soup.
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Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other.
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Serve at once, garnished with parsley.
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*Either rice or orzo pasta are fine here, so use whichever you prefer.
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And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.
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*Hank Shaw of Hunter Angler Gardener Cook
