Chicken Noodle Soup (gluten free)

Where we live in Virginia we are having Winter weather instead of Spring weather.  All of our flower bulbs that had popped up are covered in about 4 inches of snow, more is expected tonight.  Like for most cold winter snowy days you feel the need to make a big pot of soup.  Tonight was no exception.

I decided to pack the soup with a ton of vegetables.

Gluten Free Chicken Noodle Soup
3 large chicken breasts, cut into small bite sized pieces
8 cups of chicken broth (I used my homemade chicken broth)
2 carrots, peeled and chopped
1 small sweet potato, peeled and chopped
1 small onion, chopped
1 small bag of broccoli florets
1 bag of spinach
1 tablespoon dried parsley
1 teaspoon dried marjoram
1/2 teaspoon dried basil
2 bay leaves
1/2 bag of gluten free pasta
salt and pepper
Place chicken broth into a large pot and bring to a boil.  Add chicken, making sure to stir it.  Add carrots, sweet potato and onion.  Cover and cook for about 10 minutes.  Add broccoli and dried herbs.  Cover.  Let cook for a couple of hours, stirring occasionally.  Add salt and pepper to taste.  Add pasta and cook until tender.  When you are just about ready to eat, stir in the spinach and let wilt.   Serve.