Step 1

Sauté the aromatics. Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and sauté for 2 to 3 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.

Step 2

Sauté the veggies. Add the celery and carrots to the pot and season with salt, pepper, and dried oregano. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Add the stock. Pour the chicken stock over the veggies and bring the soup to a boil. Reduce the heat to low and let it simmer for 10 minutes.

Step 4

Add the chicken and rice. Stir the chicken and rice into the soup and continue to simmer for an additional 30 minutes.

Step 5

Shred the chicken. Remove the chicken from the pot, transfer it to a cutting board, and shred it. Return it to the pot.

Step 6

Add the spinach. Stir the spinach into the soup and simmer until wilted, about 2 minutes.

Step 7

Season to taste. Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in the fresh parsley. Serve.