Heat olive oil in a dutch oven or large soup pan over medium heat. Add onions and sautee for 2-3 minutes. Add garlic, carrots, celery, thyme and herbs de provence. Sautee for 10 minutes. Add chicken broth and bring to a low boil. Add pastina and slowly boil for 6 minutes. Remove from heat, add shredded chicken and fresh spinach, season with S&P to taste. Add juice of 1 lime. Serve immediately, can add grated parmesan if desired to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-pastina-soup/