Chicken Soup!

 

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup uncooked small pasta (such as orzo, ditalini, or small shells)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper, to taste
• 2 cups baby spinach

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are soft, about 5 minutes.
2. Add the chicken broth, chicken breasts, pasta, basil, and oregano to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer until the pasta is cooked and the chicken is fully cooked, about 10-15 minutes.
3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Add the baby spinach to the pot and cook until it is wilted, about 1-2 minutes.
5. Season the soup with salt and pepper to taste. Serve hot.