Peel and chop the carrots, celery, onion, and garlic.
Sauté the chopped vegetables in a pot with olive oil until softened, then remove from the pot and set aside.
In the same pot, add the chicken breasts and brown them on both sides.
Cover the chicken with the bone broth, add the bay leaves, and simmer until the chicken is fully cooked.
Remove the cooked chicken from the pot and shred it.
Return the shredded chicken to the pot. Add the sautéed vegetables, dry chickpea pasta, water, and chicken bouillon. Simmer until the pasta is tender.
Place a handful of fresh spinach into serving bowls and ladle the hot soup over the top to wilt the spinach. Serve immediately.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →