Instructions: Heat the broth with the carrot, onion, and celery in a stockpot over medium heat for 10 minutes.

Bundle together the thyme, parsley, peppercorns, and garlic in a piece of cheesecloth. Bring the soup to a boil, lower the heat to simmer, and cook for 20 minutes.

Add the chicken, pasta, and spinach and cook for 5 minutes. Remove the cheesecloth, add pepper and salt, and serve.

This recipe yields 6 servings.

Serving size: 1 cup.

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