I start by heating olive oil in a large pot over medium heat. I add the chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 3-4 minutes.

Next, I stir in the sliced carrots and celery. I season them with salt, black pepper, and rosemary, allowing the flavors to meld for another 5 minutes.

I pour in the chicken broth and bring the mixture to a boil. Once boiling, I reduce the heat to a simmer and let it cook for about 15 minutes, allowing the vegetables to soften.

Now, I add the shredded chicken and diced potatoes to the pot. I let the soup simmer for an additional 15 minutes or until the potatoes are tender.

I stir in the fresh spinach, letting it wilt for about 2 minutes. This adds a burst of color and nutrients to the soup.

For a hint of brightness, I add a splash of lemon juice just before serving. This step is optional but highly recommended.