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Add 2 tbsp olive oil, 1 tbsp minced garlic, 1 cup diced onion, and ½ cup chopped carrots to a large pot over medium heat
Sauté until soft and fragrant, about 5 minutes
Add 4 cups of broth and bring to a boil
Add 1 cup of orzo, reduce to a simmer, and cook uncovered for 10 minutes until orzo is al dente
In a separate small mixing bowl, add the juice of 1 lemon and 3 eggs, and whisk together
Slowly pour about 1 cup of the orzo soup broth into the small mixing bowl with the eggs and lemon while continuously whisking
Slowly add the liquid from the small mixing bowl to the orzo soup while stirring the broth to incorporate
Add 1 cup cooked chicken, 1 can of artichoke hearts, 1 handful of spinach, and 3 tbsp fresh chopped dill
Stir everything together, add salt and pepper to taste, and serve