2 small boneless, skinless chicken breast halves, about ¾ lb. total
2 Tbs. olive oil
½ cup green onions
3 garlic cloves, minced
5 cups chicken broth
Juice of 1 lemon
1 small bunch spinach, tough stems removed
Salt and freshly ground pepper, to taste
In a small saucepan, combine the chicken breasts with cold water to cover by 1 inch. Set over medium0high heat and bring to a boil. Reduce the heat to low and simmer until the chicken is opaque throughout, 15 to 18 minutes, skimming off any foam on the surface. Transfer to a plate and let cool. Shred the chicken.
In a large, heavy pot over medium-high heat, warm the olive oil. Add the green onion and garlic and cook until translucent, about 5 minutes. Add the broth and lemon juice and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the spinach and chicken and simmer, stirring constantly, just until the spinach is wilted. Season the soup with salt and pepper.
Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.