Saute onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes. (I use non-stick spray to save calories but olive oil works well too.)

Add garlic, salt, pepper and cinnamon and continue cooking for additional minute.

Stir in chicken broth and whole parsley sprigs then bring to a boil.

Add raw, whole chicken breasts and bring to a simmer.

Cook for 10-12 minutes at a low boil.

Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.)

When chicken is cooked through, remove and place on a cutting board to cool.

Begin shreddiing the chicken when it is cool enough to handle.

Add shredded chicken back into the broth and veggies.

Stir in spinach, chick peas and lemon juice.

Cook until spinach is tender, about 5 additional minutes.

Remove long parsley sprigs and garnish with fresh chopped parsley.