01 -
Heat up the olive oil in a big pot on medium. Toss in the diced onion and chopped carrots, then stir around every few minutes until the onion gets soft and starts looking clear (roughly 5-7 minutes).
02 -
Once the veggies are softened, add the minced garlic and stir until you can smell its delicious aroma—about 60 seconds. Mix in thyme, oregano, chili flakes, and some salt and pepper to season things up.
03 -
Drop the chicken breasts into the pot, then pour in the broth to cover everything. Bring it all to a gentle boil, lower the heat, and let it slowly cook with the lid on for about 20 minutes. You'll know the chicken's ready when it's fully cooked.
04 -
Lift the chicken out of the pot and use a couple of forks to shred it into small pieces—it'll fall apart easily! Toss the shredded chicken back into the pot so it mixes with the soup.
05 -
Add your rinsed white beans and fresh spinach right into the soup. Stir gently, letting the spinach wilt in just a few minutes, and make sure everything heats up nicely.
06 -
Take a moment to taste your creation, adjusting the salt or pepper as needed. This is where you can really make it perfect for your taste buds!
07 -
Ladle steaming soup into bowls, sprinkle with chopped parsley if you've got it, and grab some crusty bread to dig in. Enjoy every warm bite!