First, grab your largest soup pot. Drizzle in the extra virgin olive oil and set it over medium heat. Toss in the chopped carrots, diced onion, and minced garlic. Sauté these for about 5-7 minutes until they’re soft and fragrant, stirring occasionally to avoid burning. The house is going to smell amazing—guaranteed.

Pour in the chicken stock and bring it to a gentle boil. This step is crucial for melding all those savory, foundational flavors. And remember, if you’re using store-bought stock, no one needs to know; it’s our little secret.

Once the pot is bubbling softly, introduce the orzo. Stir it occasionally to keep it from sticking to the bottom. Let it cook for 8-10 minutes until it’s al dente. The orzo will absorb the rich, savory stock, turning into tiny, flavor-bomb pillows.

Add in the shredded rotisserie chicken and reduce the heat to low. Stir well to combine. The warmth will allow the chicken to meld beautifully with the other ingredients.

Now, in a separate bowl, whisk together the eggs and lemon juice. Here’s the magic trick: Slowly ladle some hot broth into the egg mixture while continuously whisking. This ‘tempering’ method prevents the eggs from scrambling when they’re added to the soup, instead resulting in a luscious, creamy texture.

Gradually pour the tempered egg mixture into the pot, stirring constantly. The soup will transform before your eyes, taking on a beautiful, creamy consistency. Toss in the fresh baby spinach, dried thyme, sea salt, black pepper, and fresh dill. Give it a final stir and let it simmer for another 2-3 minutes.