• Melt 2 Tablespoons butter in a large saucepan over medium heat. Add 1 chopped onion and cook until it becomes soft, about 4 minutes. Increase heat to medium-high and add 8 cups broth, 2 thyme sprigs, 1 teaspoon salt and ½ teaspoon pepper. Bring to boil and add 1 cup orzo. Cook until orzo is tender, about 10 to 12 minutes. Remove from heat and discard the thyme (It's fine and even great if a few of the thyme leaves remain). Turn off the heat.
• Whisk 6 egg yolks and 6 Tablespoons lemon juice in a bowl until well combined. Whisking constantly, very slowly pour the yolk mixture into the hot soup. Stir in 2 cups chicken, cover, and let sit for 10 minutes until the soup has thickened and chicken is warmed through.
• Spoon into serving bowls and top with fresh chives.

For Vegetarian Option:

• Replace chicken broth with vegetable broth and omit the chicken. Add one or two diced zucchini or summer squash half way through cooking the orzo pasta.

For Paleo or Keto Option:

• Precooked white great northern beans may be used in place of the orzo.