Chicken Pastina Soup

Chop all the vegetables. 2. In a large soup pot, heat olive oil and saute the celery, onion, and garlic until fragrant and softened, 5-10 minutes. 3. Stir in the carrots and spices including the bay leaf. 4. Place the whole chicken breasts on top of the vegetables and cover with chicken broth, holding back the lemon juice. 5. Stir, cover the pot, and bring to a boil; once boiling, reduce the heat and simmer over low-medium heat 25 minutes. 6. Remove the bay leaf, then remove the chicken and shred it. 7. Bring the soup back to a boil and cook the pastina to al dente per package directions. 8. Add the shredded chicken, lemon juice, and spinach; stir until the spinach wilts and serve.