Directions

• To a large pot on the stove over medium heat add in the chicken legs, 6 cups of the water, bullion cubes, 1/2 tbsp salt, and half of the pepper. Bring to a boil and let simmer for 30 minutes or until the chicken is cooked through and easy to shred.
• Once the chicken has cooked through remove it to a cutting board and shred the chicken into smaller pieces, discard the bones. Now set the shredded chicken to the side.
  Discard the liquid in the pot that the chicken was cooked in. Place the pot back on to the stove over medium heat then add in the oil once the oil is hot add in the onion and carrots, cook stirring occasionally for 3-4 minutes.
• Now add in the tomato paste, remaining water (6 cups), 1/2 tbsp salt, pepper, oregano, and pasta stir well and bring up to a boil, turn heat to low and let simmer for 10-13 minutes or until the pasta is tender. Once tender add in the cooked shredded chicken and spinach. Continue to cook for 3-4 minutes or until the spinach has wilted. Enjoy!