Begin by chopping your onion, garlic, carrots, and spinach into bite-sized pieces. Gather all your ingredients, including chicken (or chickpeas for the vegetarian option) and a pot.

In a large pot, pour in the vegetable broth and heat over medium-high until it simmers. Add the chicken pieces and cook for about 20 minutes until fully cooked through; they should reach an internal temperature of 165°F (74°C). Once done, remove the chicken, shred it, and set aside, keeping the broth bubbling gently.

In the same pot with the simmering broth, add the chopped onion and garlic. Sauté for approximately 5 minutes until the onions become translucent and aromatic.

Return the shredded chicken back into the pot, along with the diced carrots and fresh spinach. Allow everything to simmer together for another 10 minutes, until the carrots are tender and vibrant.

In a medium bowl, whisk together the eggs and fresh lemon juice until well combined. Gradually incorporate a ladle of the hot soup broth into the egg mixture, whisking continuously to gently warm the eggs without cooking them.

Slowly stir the tempered egg mixture back into the pot, ensuring the soup remains just below boiling to prevent curdling. Stir thoroughly until everything is perfectly blended.

Taste the soup and adjust the seasoning with salt and pepper. Garnish with freshly chopped dill for that signature flavor.