Step 1

In a large Dutch oven or pot, combine the chicken with 6 cups of water. Season with kosher salt and pepper. Add the onion and 2 whole garlic cloves. Bring to a boil over medium-high heat, then lower the heat and let simmer gently for 15 to 20 minutes (or until the chicken is cooked).

Step 2

When the chicken breast is cooked through, remove from the pot and carefully shred using two forks. Strain the broth using a mesh strainer over a large bowl. Discard the onion and garlic. Set the broth in its bowl aside for now.

Step 3

Carefully wipe the pot or Dutch oven and return to the heat. Add 2 tablespoons extra virgin olive oil and warm over medium heat. Add the minced garlic, carrots, and spices.

Step 4

Return the shredded chicken to the pot. Stir to combine. Season with kosher salt.

Step 5

Add the broth and bring to a boil, then lower the heat to medium-low, and cover partly. Cook for another 15 to 20 minutes (until the carrots are tender and cooked through).

Step 6

Stir in the spinach, herbs, lemon juice, and lemon zest. Transfer to serving bowls and enjoy!