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Bring broth (and dill if using) to a boil in large pot and add orzo. Reduce heat and simmer for 5 minutes. Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes.
Put eggs and lemon juice in a blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth.
Add carrot, salt and pepper to the broth and orzo in the pot. Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low and add the shredded chicken.
Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes. Do not let it boil or you may get the dreaded curdling.
Ladle into bowls and serve at once.