Using a 1 or 2 quart pot, add half-to 3/4 of the box of chicken broth, and bring to a boil. Turn off heat and add the chicken breast, making sure that it is completely covered with broth. Add lid and let the chicken breast steep for 12 – 14 minutes depending on thickness of breast. Remove lid and insert a cooking thermometer or carefully slice thickest part of chicken to check to see if it is fully cooked. It should read about 160 degrees. A slight bit of pink is okay as it will continue to cook as it cools . If it looks ready, remove it to a plate; if not give it another minute or two.

Pour the broth into a larger soup pot, add balance of the broth in the box plus a cup of water for the rice or noodles, and the mirepoix and dried herbs if using, and bring stock to a boil. When it reaches a boil, add rice or noodles and continue to cook until rice is cooked (15 -25 minutes) or noodles (10 – 12 minutes). Add spinach, peas, and dried herbs if using, to pot. Add extra water if soup is thicker than you’d like.

While the soup cooks, cut the chicken breast into bite-sized pieces but don’t add back into the soup until the rice or noodles are almost ready. Add chicken, salt and pepper to taste, bring up the heat one more time, then add fresh herbs such as parsley or chives, and serve.