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With your hands, strip the meat and skin from the chicken, leaving the bones and stuffing. Roughly chop the meat, place on a tray with the diced vegetables and set aside while you make the stock base.
Place the bones and stuffing into a pot and add all the peelings and offcuts of the vegetables, stock powder, herbs and garlic. Add 2 litres of water. Simmer, covered, for 1 hour.
Heat a large saucepan over medium heat and add the butter, then fry the carrot, celery, onion, zucchini and beans for about 5 minutes, until softened. Strain the stock into the vegetables and bring to a simmer. Stir through the pasta and spinach and simmer for 15 minutes, then add the chicken and stir through. Taste and adjust seasoning, then stir through the lemon juice and serve.