6 cups chicken bone broth or chicken stock
2 cups water (or additional broth/stock, depending on intensity of flavor)
2 cooked chicken breasts, cut into chunks (can substitute 2 cups canned chicken)
3 large carrots, peeled and sliced into coins
3 stalks celery, sliced
1 cup pearl onions
1 cup fresh or frozen green beans
salt and coarse black pepper, to taste
sprig of rosemary
1 bay leaf
4 tsp thinly sliced serrano peppers (optional)
4 handfuls of fresh spinach
Combine all ingredients, except peppers and spinach, in large pot over medium heat.
Cook for approximately 15 minutes, then turn heat to low and simmer for another 10 minutes.
Place a handful of spinach in each bowl.
Remove rosemary and bay leaf, then pour hot soup over spinach.
Top with hot peppers if desired.