Ingredients:

• 1 chicken breast cut into small cubes
• 1 onion diced
• 1 cup celery diced
• 1 cup carrots chopped
• 5 cloves of garlic minced
• 4 cups stock (2 cups chicken + 2 cups vegetable worked well)
• 1 bay leaf
• 2 rosemary sprigs
• 170 grams frozen peas
• 170 grams frozen spinach
• salt and pepper
• Cooking oil

Steps:

1. In a stock pot over medium high heat sear the chicken breast chunks until they get a little brown. This is a good time to add ~1/2 tsp of diamond crystal kosher salt
2. Reduce heat to medium-low and add the onions, celery and carrots. This is a good time to add another 1/2 tsp of salt. Sweat for 5 - 10 minutes till the onions are tender.
3. add the garlic and cook for a minute more
4. Add the stock, bay leaf, and rosemary. Bring to a boil, reduce to a simmer and cook for ~30 minutes until the vegetables are very tender
5. Tast for seasoning. Add more salt, and black pepper. It should be a little over seasoned since we're about to add more vegetables.
6. Return to high heat, add the frozen peas and spinach and cook for ~5 minutes
7. Serve.
8. If re-heating leftovers add 1 pint of soup + 1 cup of water and 56 grams of noodles. Boil Over high heat until the noodles are tender. Tastes good.