Prepare the vegetables. Chop the celery, peel the carrot then slice it. Shred the cabbage and chop the onion.
In a deep, large pot, heat olive oil on medium-high heat. When it is warm, add the chopped veggies: onion, celery, and carrots. Sauté these for 5 minutes.
Cut the chicken into bite-size chunks and season with salt and pepper then add them to the pot and continue to sauté for additional 5 minutes
Add the shredded cabbage followed by 2 cups of water or chicken broth if you prefer. Let everything cook for 10 minutes.
Add a handful of spinach and continue cooking for 5 to 10 more minutes.
Do a taste test and adjust the seasoning if needed. Ladle the chicken cabbage soup in bowls and enjoy.
