Created by Catzmomme on September 7, 2016
Step 1: Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and garlic powder. Cook, stirring, about 30 seconds
Step 2: Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Step 3: Stir in the shredded chicken, cooked rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Step 4: Stir in the dill and 1 Tbs. of the lemon juice, start with 1 tablespoon lemon juice then add in more until you get to the taste that you want, add more lemon juice, 1 Tbs. at a time. Season with salt and pepper to taste. Ladle into bowls, garnish each bowl with green onions.