Instructions

Heat the oil in a large Magefesa saucepan over medium heat. Add onion and garlic and sauté until the onion has softened and turned translucent. Incorporate chicken stock, lemon zest and potatoes. Bring to a boil. Reduce heat to medium- low and simmer, covered, until potatoes are tender, about 30 minutes. Add chicken pieces and spinach to the soup and cook, stirring, until the chicken is just cooked through. Stir in lemon juice. Season to taste with salt and pepper, and ladle into serving bowls. Serve with crusty bread.

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