Avgolemono Soup (Chicken Soup with Egg and Lemon)

extra-virgin olive oil

sweet onion (chopped)

split chicken breasts

carrots (each cut into 6 pieces)

leek (split (top discarded))

bay leaves

fresh lemon juice (start with 1/3 cup; add more at the end if you prefer a stronger lemon flavor)

eggs

orzo pasta

kosher salt (to taste (at least a few teaspoons))

freshly ground black pepper (to taste (use liberally if desired, the pepper and lemon contrast is wonderful))