8cupsfresh kaletorn into medium pieces with tough stems removed
In a large pot, heat up chicken broth to a simmer.
Add lemon juice and orzo noodles. Simmer for 10 minutes or until pasta is mostly cooked. Reduce heat to medium low.
Beat two eggs until smooth in a medium bowl that has some extra room for adding liquid. Remove about 1/2 to 3/4 cup of hot broth from the soup and slowly pour it into the eggs, whisking constantly.
Pour egg mixture back into the soup, stirring constantly. If any pieces of egg form "egg drops" like in egg drop soup, remove these. Cook for about two minutes on medium low to medium until broth is nice and thick.
Add in shredded chicken, pepper, and kale, one handful a time. Stir until kale is wilted. Serve immediately.
The orzo in any leftover soup will absorb all the broth. To re-soupify it, just add about a half a cup of water to a bowl of soup and stir before reheating.