Put the frozen spinach in a cup.
There is no need to completely defrost it.
Enough to make the spinach thaw a little.
Prepare 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, and disassemble into slices. Drain the broth (you will get about 2 liters of broth).
Fry the vegetables in vegetable oil until transparent.
In parallel, put the pan with the broth on the stove and bring it to a boil.
Put the diced potatoes in the boiling broth.
Cook for 10-15 minutes over medium heat until the potatoes are tender.
Add the spinach to the pan, bring to a boil and cook for just a minute.
Put chicken, fried vegetables, cherry tomatoes cut into 4 parts (or one large tomato, cut quite large), chopped greens in the soup.
Add lemon juice and taste the soup with salt, add salt if necessary.
Bring to a boil, immediately turn off the heat, cover the pan with a lid and let the soup brew for 20-25 minutes.