Heat 2 tablespoons of avocado or olive oil in a large pot over medium heat. Add the diced onions, carrots, and celery. Sauté for 5-7 minutes until vegetables soften.

Pour in 8 cups of chicken broth and stir to combine with vegetables. Increase heat to high and bring to a rolling boil, then reduce to medium and simmer for 5-8 minutes.

Introduce 1.5 cups of orzo and 2 cups of shredded chicken, stirring gently. Let simmer for 10 minutes, stirring occasionally.

In a separate bowl, whisk together 3 eggs and the juice of 1 lemon, ensuring no seeds are left. Set aside.

Slowly temper the egg mixture by adding 1 cup of hot broth while whisking continuously, then another cup.

Add 0.5 cups of chopped spinach and 1 tablespoon of dill to the soup, stirring thoroughly.

Remove from heat and gradually pour in the tempered egg mixture, stirring constantly to create a silky texture.

Serve immediately with fresh lemon wedges on the side.