Combine all of the ingredients for the Italian Seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.

Bring broth to a boil in a large stockpot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the chicken and spinach.

Ladle soup into serving bowls and sprinkle with parmesan cheese.