Fumbling Toward Culinary Talent: Golden Chicken Vegetable Soup

I found a recipe via "Our 10 Most Popular Recipes of 2022" from The Washington Post, and I modified a bit to fit my tastes. 

Ingredients

1 lb. boneless chicken thighs (I used three of them), cut into small pieces

1 yellow onion, diced

2-3 carrots, cut thinly into full and half moon slices

1 stalk of celery, chopped

1 half of a bell pepper, diced

2 quarts of low sodium chicken stock

1-2 TB of freshly ground ginger

1-2 TB of turmeric

1 can of chickpeas, drained

2-3 cups of baby spinach

1 teaspoon of roasted garlic powder

1 TB of smoked paprika

Extra virgin olive oil for sautéing aromatics

Salt and pepper to taste

Process

In a Dutch oven, season the chicken and brown for ten minutes or so on medium-high heat. Remove the chicken to a plate and let rest. The chicken doesn't have to be cooked thoroughly through. 

Heat the olive oil on medium and dump in the onion, carrots, celery, and bell pepper. Add salt and pepper and sweat them down for five to ten minutes. Add the chicken, stock, ginger, turmeric, other seasonings, chickpeas, and half of the spinach. 

Partially cover and simmer on medium low heat for an hour. Then add the rest of the spinach and simmer for another 20 minutes or so. Check on the taste and adjust seasonings as needed.