In a large sauce pan heat oil your oil and sauté the mirepoix. Add garlic and bay leaf, salt and pepper and oregano. Sauté for a few minutes then add 10-12 cups of water and make your stock. After the stock is ready remove all the chicken. Shred 2-3 pieces and add it back to the soup. Now in a separate pan boil your orzo till done. Now in a blender blend 2 eggs, mint and lemon juice. You now need to temper your eggs so add a ladle of your soup to the egg mixture and blend again. Now stir it into the soup. Stirring constantly. You should now have a velvety smooth soup. Add your cooked and drained orzo to your soup. Garnish with a lemon wedge.
