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Heat the ¼ cup olive oil in a large pot over high heat.
Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes.
Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil.
Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes.
Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
Remove the soup from the heat.
Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy.
Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat.
Cook until creamy, about 1 minute.
Stir in the shredded chicken, spinach and dill, and season with salt and pepper.
Ladle the soup into bowls; garnish with feta, if desired.