Begin by chopping your vegetables and cutting the chicken (or tofu) into bite-sized pieces. This will help everything cook evenly and quickly.

Add a tablespoon of olive oil to a large pot and heat over medium. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.

Add the minced garlic to the pot and cook for another 1-2 minutes, stirring frequently. This step brings out the aromatic flavors of the garlic. Then, add the thyme, oregano, salt, and pepper, mixing well.

Add the chicken pieces (or tofu) to the pot. Stir everything together and cook for about 5-6 minutes until the chicken is browned on all sides or the tofu is slightly crispy.

Pour in the chicken (or vegetable) broth, stirring to combine. Bring the mixture to a boil, then lower the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.

Stir in the chopped spinach or kale and cook for an additional 5 minutes, until the greens are wilted and tender.

If you’re adding noodles or rice, stir them in now and let everything cook for another 5-10 minutes, depending on the type of grain or noodle you’re using.

Before serving, taste the soup and adjust the seasoning, adding more salt or pepper if needed.