1Put soup mix, chicken, beans, chick peas and frozen spinach in pot of water and bring to a boil. Lower temp and simmer about an hour.
2Remove chicken breasts. After they are cool enough to touch, remove bone and skin and shred. Put shredded chicken back in pot. Add whatever vegetables you have chosen. Add oregano and thyme or italian seasoning.
3About 15 minutes later (vegetables should be just getting tender, but not done) add pasta. Cook another 20-30 minutes. Season with salt and pepper to taste. Sprinkle some fresh parmesan on soup when serving.