Frozen spinach is to put in a cup.
To fully defrost it is not necessary.
Enough for spinach to thaw a little.
Cook chicken broth using your favorite spices-seasonings. (Bay leaf, pepper, dill, parsley root, salt.)
Remove the chicken from the broth, separate the meat from the bones, disassemble into slices. Drain the broth (approximately 2 liters of broth obtained).
Carrots cut into strips, onion-half rings, garlic chop arbitrarily.
Fry vegetables in vegetable oil until transparent.
Parallel the pot with the broth put on the stove and bring it to a boil.
In the boiling broth to put potatoes cut in cubes.
Cook for 10-15 minutes on medium heat until soft potatoes.
Add to the pot the spinach, bring to a boil and cook just a minute.
Put in soup chicken, roasted vegetables, chopped into 4 pieces cherry tomatoes (or one large tomato, cut into fairly large), chopped greens.
Add the lemon juice and taste the soup for salt, if necessary salt.
Bring to a boil, immediately turn off the heat, cover the pan with a lid and allow to steep soup 20-25 minutes.