Cook Vegetables: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, stirring occasionally.
Add Garlic & Seasoning: Stir in garlic and Italian seasoning. Cook about 30 seconds, until fragrant.
Add Broth: Pour in chicken broth. Season with salt and pepper and bring to a boil.
Add Chicken & Orzo: Stir in shredded chicken and orzo. Reduce heat to a simmer and cook until orzo is tender, stirring occasionally.
Finish Soup: Add spinach and lemon juice. Stir until spinach is wilted.
Serve: Taste and adjust seasoning if needed. Top with fresh dill and serve warm.
