Scale

1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 medium zucchinis, chopped
2 cups fresh spinach, roughly chopped
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 cups chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 bay leaf
Salt and pepper to taste

Dice onion, carrots, celery, zucchinis, and mince garlic. Roughly chop spinach. Cut chicken into bite-sized pieces.
In the Crock-Pot, add diced onion, carrots, celery, minced garlic, and chopped zucchini. Place chicken pieces on top.
Add chicken broth, dried oregano, dried basil, dried thyme, and bay leaf. Season with salt and pepper.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and vegetables are cooked through.
About 30 minutes before serving, add chopped spinach. Stir to combine and cook until spinach is wilted.
Remove bay leaf before serving. Ladle into bowls and enjoy your Crock-Pot Italian Chicken Soup!