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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 the broth 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 enjoy!