Start by bringing a large pot of chicken broth to a boil. While the broth heats, season the chicken breasts with salt and pepper. When the broth boils, add the chicken breast and let simmer for about 20 minutes until fully cooked.

Remove the chicken once cooked and set aside. In the same pot, add the orzo pasta to the boiling broth and cook according to the package instructions, usually about 8-10 minutes.

In a separate pan, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant—this should take about 3-5 minutes.

Add the spinach to the sautéed onions and garlic. Cook until the spinach wilts down, then remove from heat.

While the orzo is cooking, shred the chicken into bite-sized pieces.

Once the orzo is cooked, add the shredded chicken, spinach mixture, and lemon juice into the pot. Stir well to combine.

In a bowl, whisk the eggs and slowly add a ladle of hot soup to temper the eggs, which prevents them from scrambling when added to the soup.

Stir the egg mixture back into the soup while ensuring it’s not boiling (this helps keep the mixture creamy). Adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and garnish with fresh dill. Enjoy it warm!