Heat a large pot on a medium temperature. As it heats add olive oil.

Chop up chicken and add into pot when it's hot.

Stir the chicken to allow it to cook evenly.

Once the chicken has cooked through remove it from the pot and set it aside in a bowl.

To the pan immediately add your chopped leaks, chopped onion, and chopped celery stalks.

Allow these to cook for 5-6 minutes before adding minced garlic (or fresh garlic cloves, chopped). Stir regularly and allow to cook for 1-2 minutes.

Add in chicken stock, salt, and pepper, and turn up the temperature. Allow it to come to a boil.

While the pot is boiling use this time to shred your chicken into smaller pieces, I like to use 2 forks to do this.

Remove the lid and turn the temperature back down to a simmer. Add in spinach and parsley, and cook for 2-3 minutes.

Put chicken back into the pot and mix through well.

Serve immediately or store in the fridge or freezer.

Recipe: Chicken Spinach Soup

Hey there, I’m Rachel!