2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups chicken stock*
1 tbsp. olive oil
2 carrots, cut into ½-inch disks
2 stalks of celery, diced
1 ½ tbsp. minced garlic – they sell jars of ready-to-use minced garlic at the supermarket
6 cups of fresh baby spinach, cut finely
3 tbsp. basil
Salt and pepper to taste
*At supermarkets there are cartons of ready-to-use chicken stock. I obviously recommend using a measuring cup, but 4 cups is roughly half of one carton.
Put the chicken in a pot and add the chicken stock to cover the breasts. Cook the chicken in the broth on a low-medium heat setting for 10 minutes, and then set aside to cool.
Meanwhile, in a larger pot, heat the oil on a medium heat setting. Once hot, add the carrot, celery and garlic. Add the chicken and stock to this pot now, and let simmer for 10 minutes. After 10 minutes, add the spinach and let simmer for 5 minutes more.
Stir in the basil and what salt and pepper you feel it needs.
This is of course optional, but serving this soup with crusty Italian bread is a great bonus.