Step 1

Heat the oil in a large stock pot on medium heat.

Step 2

Once the oil is heated, add the ground chicken and break it up as it cooks.

Step 3

Once the chicken is broken up, add the onion, carrot, celery, garlic, and Italian seasoning. Saute for 2-3 minutes until the onion is translucent.

Step 4

Add the flour to the meat and veggie mixture and mix to combine.

Step 5

Add the broth and turn up the heat until the soup gets to a boil.

Step 6

Return to medium heat and add the noodles.

Step 7

Simmer for 20 minutes until the noodles are cooked.

Step 8

Remove the soup from heat and stir in the spinach and cheeses.

Step 9

Serve immediately.

Step 10

Store in the fridge (after cooling) for up to 4 days. Do not freeze.