Chicken, rice, and celery soup 

https://cooking.nytimes.com/recipes/1020898-chicken-and-rice-soup 

Bring 8 cups of chicken broth to a boil in a large stock pot or dutch oven.

Rough chop 1 head of Italian parsley. Set half aside for garnish.

To stock pot, add:
1 lb. boneless, skinless chicken thighs
3/4 cup jasmine rice
4 stalks of celery, thinly sliced (reserve leaves)
1/2 head of Italian parsley, rough chopped
1 bay leaf

Simmer for 25 minutes. 

While soup is simmering, zest and juice 2 lemons.

To create fresh garnish, combine:
zest of 2 lemons
1/2 head of Italian parsley, chopped finely (reserved)
chopped celery leaves
1 bunch of green onions, thinly sliced

Remove and shred chicken, then return to the pot.

Add to stock pot:
8 oz. of fresh spinach (stir to wilt)
juice of 2 lemons (reserved)
2 tbsp. garlic olive oil
salt & pepper to taste

Serve each bowl topped with a generous helping of fresh garnish.