In a large pot or dutch oven, add 2 tbsp butter (reserve the other 2 tbsp), minced garlic, diced carrots, diced celery, and minced shallot over medium heat.  Add the spices and saute for 10 minutes or until the vegetables are cooked throughout. 

Add the broth, shredded chicken, and orzo.  Bring to a simmer for 3 minutes, then turn the heat down to low.   Add the lemon juice (about ½ of a squeezed lemon), cream cheese, and grated parmesan.  Stir until the cheese is melted. This will take about 5-10 minutes.

Turn off the heat and add the heavy cream, chopped spinach, and remaining 2 tbsp butter.  Stir, salt and pepper (you probably won’t need much salt if any, as the parmesan gives it a saltier flavor) to taste, serve immediately.