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Sauté the chicken in butter and olive oil until cooked through, then remove and set aside.
In the same pot, sauté the leeks, carrots, celery, and garlic until softened.
Deglaze the pot with white wine (if using).
Add the chicken broth, bay leaf, rosemary, and thyme, and bring to a simmer.
Add the orzo and Parmesan rind (if using) and cook until the pasta is tender.
In a separate bowl, whisk the eggs and lemon juice together.
Temper the egg mixture by slowly adding some of the hot broth while whisking constantly.
Return the tempered egg mixture to the pot and stir to combine, creating a creamy, velvety broth.
Add the cooked chicken, dill, parsley, peas, and spinach, and season with salt and pepper to taste.
Serve the soup hot, garnished with freshly grated Parmesan cheese and chili oil.