In a large pot, heat 2 tablespoons of avocado or olive oil over medium heat. Add 1 cup of diced onions, 1 cup of diced carrots, and 1 cup of diced celery. Sauté for about 5 minutes, until the vegetables soften and the onions become translucent.

Pour in 8 cups of chicken broth, stirring well to combine. Increase heat to a rolling boil, then reduce to medium and simmer for approximately 10 minutes.

Stir in 1½ cups of orzo pasta and the cooked, shredded chicken. Cook over medium heat for another 10 minutes, stirring occasionally.

In a separate bowl, whisk together 3 room-temperature eggs with the juice of a large lemon. Set aside.

Gradually whisk in about 1 cup of the hot broth into the egg mixture to temper the eggs. Stir continuously, adding more broth until you reach approximately 2 cups.

Add ½ cup of chopped spinach to the pot along with fresh or dried dill. Season with salt and pepper to taste.

Remove from heat and slowly pour the tempered egg mixture into the soup while stirring. Serve in bowls, garnished with lemon wedges.