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Hearty Chicken And Vegetable Soup

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2 tablespoons extra-virgin olive oil

1 large onion, chopped

4 medium carrots, cut into cubes

2 garlic cloves, crushed

2 pinches of red-pepper flakes

Coarse salt and freshly ground pepper

5 1/4 cups homemade or store-bought low-sodium chicken stock

1 1/2 cups water

2 Yukon Gold potatoes (about 12 ounces), cut into cubes

about 3 cups of fresh spinach

1 can (15 ounces) chickpeas, drained and rinsed

2 tablespoons fresh lemon juice

1 whole chicken, roasted and shredded

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