In a large stockpot, heat the olive oil over medium-high heat and add the carrots and onion
Cook for about 3-5 minutes, until they have softened
Stir in the garlic and red pepper flakes and cook another few minutes, until the garlic is fragrant
Pour the vegetable broth into the vegetables and bring to a boil
Add the orzo and cook for about 5-7 minutes, until the pasta is al dente
Stir in the chicken, spinach, heavy cream, lemon juice, and salt
Lower the heat to medium-low and simmer until everything is heated through and the spinach has wilted, stirring often so the orzo doesn't stick to the pan
Sprinkle with dill to garnish and serve immediately