Classic Italian Chicken Soup

From: heatherac

Ingredients
6 chicken breasts with the bone, about 3 pounds total
12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion, diced (I only used about 1/4 onion bc we're not huge onion fans)
3 large carrots, diced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 ounces orzo or other small, shaped pasta (I used a whole box which was 16 ounces, 8 didn't seem like enough when I added it)
4 cups chopped fresh spinach, escarole, or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
salt to taste
freshly ground pepper

Instructions
1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce heat so that the brother just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

2. Skim the far from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery, and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5-8 minutes until the pasta is al dente.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley, and oregano to the soup pot and simmer for an other minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.