1 tablespoon olive oil
2 carrots, peeled and diced
1/2 yellow onion, diced
3 cloves garlic, minced
8 cups chicken broth
1 cup orzo pasta
3 cups cooked and shredded chicken
1/2 cup lemon juice (about 3-4 lemons)
1 cup fresh baby spinach
Kosher salt and freshly ground pepper, to taste
3 tablespoons fresh dill, chopped
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add carrots and onion and sauté until soft, about 10 minutes. Add garlic and sauté one minute more.
Add broth and bring to a simmer. Add orzo and cook until soft and tender. Stir in cooked chicken and remove from heat.
Whisk eggs and lemon juice together in a small bowl. Temper your eggs by scooping some of the hot broth from the soup pot and mixing it into the egg mixture.
Add warmed egg mixture back to the soup pot slowly, stirring constantly, until smooth and creamy.
Stir in spinach and dill, season to taste with salt and pepper, and serve! Enjoy.