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In a large pot over medium heat, add olive oil, minced garlic, diced onion, and chopped carrots. 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, whisk together the lemon juice and 3 eggs.
Slowly pour about 1 cup of the orzo soup broth into the egg and lemon mixture while continuously whisking.
Slowly add the egg and lemon mixture back into the orzo soup while stirring the broth to incorporate.
Add the cooked chicken, artichoke hearts, spinach, and fresh chopped dill. Stir to combine.
Season with salt and pepper to taste.