In a large Dutch oven cook chicken in 8 cups water with ginger, onion, celery, carrot, bay leaves, lemon juice, turmeric and pepper. Bring to a boil; reduce heat to low and cover and simmer 1 hour, stirring occasionally. Let soup cool.
Remove chicken and bay leaves from soup; remove skin from chicken and shred. Turn Dutch oven to medium heat. Add chicken back to the soup and add spinach. Cook over low heat 5 to 10 more minutes or until spinach is wilted and heated through.