Heat the olive oil in a large pot over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened.

Stir in the garlic, ginger, turmeric, cinnamon, and black pepper, cooking for another 1-2 minutes until fragrant.

Add the diced chicken breasts to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned.

Pour in the chicken broth and bring the soup to a gentle boil.

Add the carrots and celery, then reduce the heat to a simmer. Cook for 15-20 minutes until the vegetables are tender and the chicken is fully cooked.

Stir in the baby spinach and cooked rice or quinoa, allowing the spinach to wilt for 2-3 minutes.

Add the lemon juice and adjust the seasoning with salt to taste.

Serve hot, garnished with fresh parsley or cilantro.