Lemony chicken and rice soup

I started my soup base with a little leftover turkey and gravy.

Instead of how the recipe reads:

1tbsp oil
3/4 lb of chicken breast
(Cut into thin strips)

Heat oil on med high then add chicken. Cook minimum of 4 minutes, then remove to a plate.
Reduce heat to med and :

1 cup chopped onion (or corn)
1 cup sliced carrots (or peas)
1 clove minced garlic

Cook for 10 minutes scraping bottom of pan until onion and carrot are soft.

Now add and bring to a boil:

5 cups chicken stock (not just water oops!)
1/4 cup long grain rice (or egg noodles)
1 tsp lemon zest

Reduce heat and simmer partly covered for 20 minutes, stirring occasionally until rice is tender.

Now add:

2 cups spinach (if desired)
1/2 cup green onions (if desired)
2tbsp lemon juice.

Stir and cook 5 more minutes.

Makes 7 cups.