1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Saute for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step builds the flavor base for your soup.

2. Add the cubed chicken breasts to the pot with the softened vegetables. Sprinkle in the ground turmeric, ground ginger, and black pepper. Stir well to coat the chicken and vegetables evenly with the spices. Cook for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. The spices will become fragrant during this stage.

3. Carefully pour the low-sodium chicken broth into the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes, or until the chicken is cooked through and tender. The vegetables should be fork-tender.

4. Remove the lid and stir in the fresh spinach and chopped parsley. Cook for another 2-3 minutes, or until the spinach has wilted. The vibrant green of the spinach will become noticeable as it cooks down.

5. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the soup and add salt as needed. The lemon brightens all the flavors.

6. Ladle the anti-inflammatory chicken soup into bowls and serve immediately. A sprinkle of extra fresh parsley can be added as a garnish if desired.