Cook the Chicken:

1. Put one cup of water at the bottom of the inner pot of the Instant Pot
2. Place the cooking rack in the bottom.
3. Salt and pepper the chicken to taste
4. Place the chicken on top of the cooking rack
5. Close the lid, set to high pressure for 5 minutes. Allow for a 5 minute natural release.
6. Remove from the instant pot and shred with two forks

While the chicken is cooking, prepare all ingredients before you start the soup:

1. With a Vandalia chopper or food chopper, chop the onions, carrots to uniform bite size pieces.
2. Juice the lemon
3. Finely chop the dill
4. Rinse and drain the chickpeas
5. Wash the spinach

Start the soup in a large soup pot or large dutch oven:

1. Heat the dutch oven over medium to high heat.
2. Add the olive oil and saute the onions for 5 minutes.
3. Add the carrots and saute for 5 minutes.
4. Add the garlic.
5. Next add the vegetable stock and chickpeas and bring to a soft boil.
6. Reduce the heat to a simmer.
7. Add the orzo and stir, cook on simmer for the time noted on your box of orzo. For my orzo this was 10 minutes. When done remove from heat.
8. While the soup is simmering mix together the eggs and the lemon juice.
9. Add a drizzle a spoonful of hot soup into the egg mixture a very small amount at a time whisking continually until you have added about 1/2 cup of soup liquid to the egg. (Do this very slowly as you do not want the egg to cook but warm up, or what is called temper)
10. Next whisk the soup mixture while adding the egg mixture to the soup pot. Again do this very slowly. (This makes the soup look like a cream soup without adding any cream)
11. When the egg and lemon are added to the soup return back onto the heat and bring to a low simmer.
12. Add the shredded chicken to the soup.
13. Add the dill and the spinach until the spinach is wilted.
14. Salt and pepper to taste.