8ouncespastayour favorite shape farfalle, orzo, etc.
Place the chicken, celery, carrots, onions, tomatoes, stock, water, and all the spices into a large stock pot. Bring to a boil then down to a simmer. Cook uncovered for 1½ hours until the meat is tender and starts to fall off the bone.
Transfer the chicken to a platter or bowl and allow to cool. When cool enough to handle, remove and discard the bones. Pull the meat from the bones into chunks and set aside.
Add the frozen spinach to pot.
Add the pasta and cook for 2 - 3 minutes less than what is stated on package. Add chicken to soup and stir to warm it through. Taste and season with additional salt and pepper, if needed.
Serve and enjoy. Soup will keep for a week in fridge and can be frozen.