Greek lemon chicken and orzo soup

1. Sauté garlic and onions in butter until onions are translucent (3-4 min); add the chicken broth, salt, pepper and thyme and bring to a boil; cover and simmer for 10 minutes.
2. Beat the egg yolks and lemon juice in a separate bowl and then slowly drizzle in 1 cup of the hot soup while whisking constantly.
3. Add the egg mixture into the soup and mix until broth is creamy yellow.
4. Add the chicken (and the orzo if you're not cooking it on the side), bring to a boil and simmer for 10-15 minutes.
5. Turn off the heat, remove the thyme and stir in the chives and dill - enjoy!