Ingredients
For the Broth:
1 whole chicken (about 3–4 pounds, cleaned and rinsed)
10 cups water
1 onion, quartered
3 garlic cloves, smashed
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
For the Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced (optional)
1 (14.5 oz) can diced tomatoes (with juices)
1 cup small pasta (like orzo, ditalini, or small shells)
2 cups fresh spinach (or kale, roughly chopped)
1/4 cup fresh parsley, chopped
Grated Parmesan cheese, for serving
Instructions
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