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Place a dutch oven on a low heat and gently cook onions with some oil and salt until soft.
Pour in chicken stock and bring to a boil. Add potatoes and cook until soft.
Remove from the heat and add the spinach.
In a bowl whisk the eggs and then add the lemon juice and stir. Then add garlic, parmesan, mustard, worcestershire sauce and yoghurt. Mix until combined.
Temper the mixture with a couple of spoonfuls of the soup to bring the egg mixture to a warm temperature and pour into the soup whilst stirring. Make sure your soup isn't really hot otherwise it will curdle.
Place the soup back onto a LOW heat to warm through. Add the chicken.
Once warm, taste to see if there is enough lemon and seasoning and when happy with it, remove from the heat and serve with rosemary croutons, parmesan, a drizzle of oil and lots of black pepper.