Heat a 3-gallon stockpot. Add olive oil. When oil just begins to smoke,
add chicken and sear on all sides. Add onions and garlic and sauté 1 minute.
Add white wine and reduce by half. Add peppers, celery and chicken stock. Cook,
over medium-high heat, until vegetables are tender.
Season with basil, salt and pepper. Just before serving, add spinach and
Serve with freshly grated Parmesan.
Yield: 12 to 16 servings
Source: Vanilla Bean Cafe and Baking Co. - Latham, New York