Heat the oil in a soup pot over medium heat.
Add the onion, cook, and stir for 5 minutes.
Add garlic, cook, and stir for 1 minute.
Add the carrot and celery, cook and stir for 6-8 minutes.
Add the cumin and coriander, cook, and stir for 2 minutes.
Add broth and bring to a boil.
Add farro and lower heat to a simmer.
Cook farro for 10 minutes if quick cook farro, 25-30 if regular.
Add the chicken and lemon juice and cook for 5 minutes.
Add spinach and cook for 3 minutes until wilted, but still green.
Season with salt and pepper.