melt the ghee/butter in a medium to large dutch oven or pot, add the onions and garlic. Cook for 10 minutes, stirring occasionally over medium heat.
Add to the onions and garlic: lemon zest, salt, parsley, black pepper, garlic, oregano and red pepper flakes. Stirring for a couple minutes.
add the shredded chicken, frozen spinach and the broth. Bring to a boil.
Once boiling, turn down to simmer and simmer for about 15 minutes. Add the lemon juice and stir.