Melt the butter in a large soup pot over medium to medium-low heat. Add the celery, carrots and onion. Cook slowly until softened, translucent and slightly golden.

Add the garlic, 1 teaspoon adobo, Sazón and complete seasoning. Stir and cook until fragrant.

Stir in the tomato paste and Better Than Bouillon Chicken Base and cook for another minute.

Squeeze the juice from half of the lemon into the pot and stir, scraping up all the flavorful bits from the bottom.

Pour in the chicken broth and bring to a boil.

Add the rice and bay leaf. Bring back to a boil, reduce the heat to low and cover. Cook for about 15 minutes, stirring occasionally and replacing the lid each time.

Once the rice is almost tender, stir in 1½–2½ cups water, depending on the amount of chicken you’re using and how thick you like your soup. Bring back to a boil.

Add the shredded rotisserie chicken, spinach and cream of chicken soup. Stir until completely combined.

Stir in the Parmesan cheese. Bring to a gentle boil, then reduce the heat and simmer until the rice is completely tender and the soup is creamy.

Taste and adjust the seasonings. Add cracked black pepper and additional adobo or complete seasoning if needed.

Squeeze in the remaining half of the lemon and stir. Remove the bay leaf.

Serve hot with a drizzle of extra virgin olive oil and plenty of crusty bread for dipping.