Add chopped carrot and diced onion and cook while stirring until the vegetables soften and release a sweet aroma.

Stir in the minced garlic and lemon zest, cooking briefly until fragrant.

Pour in the chicken broth and add diced potatoes, lemon juice, salt, and black pepper.

Bring the mixture to a gentle boil, then reduce the heat and simmer until the potatoes become tender.

Lightly mash some of the cooked potatoes in the pot to naturally thicken the soup while leaving small chunks for texture.

Add shredded chicken and chopped capers, stirring gently so the flavors distribute evenly.

Simmer the soup for several minutes until the chicken is fully heated through.

Stir in the chopped spinach and allow it to wilt into the hot broth.

Pour in the half-and-half cream and stir until the soup becomes smooth and creamy.

Taste and adjust seasoning if needed, then ladle into bowls and serve warm.