Heat your dutch oven over medium high heat. Add the olive oil, then add the carrots, celery, onions, garlic, salt and pepper. Cook until the vegetables are softened, about 10 minutes, stirring occasionally.
Add in the chicken and chicken stock. Simmer until the chicken has an internal temperature of 165ºF, about 30 minutes.
Remove the chicken and rest until cool enough to handle. Pull all the chicken off the bones, then shred the chicken.
Return the shredded chicken to the soup along with the frozen artichoke hearts, frozen spinach and frozen cauliflower rice. Cook another 5 minutes until the frozen vegetables are thawed and warm.
Add in the lemon zest and lemon juice. Taste for salt, pepper and lemon juice and adjust if needed.
Serve warm, with additional lemon wedges.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.