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 minced garlic, sliced carrots, and celery. Cook for another 5 minutes, stirring occasionally.

Sprinkle in the ground turmeric, ground ginger, black pepper, and chili flakes (if using). Stir well to coat the vegetables in the spices.

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

Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld and the vegetables to soften.

Add the cooked, shredded chicken breast to the pot and stir to combine. Simmer for an additional 5 minutes to heat the chicken through.

Toss in the baby spinach leaves and chopped parsley, stirring until the spinach wilts, about 1-2 minutes.

Finish the soup with a squeeze of fresh lemon juice and adjust the salt to taste.

Serve warm and enjoy the comforting, healing flavors.