Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes. Pour in the broth and and add in the chicken. Let it start heating up while you grab the remaining ingredients.
2. Add in the carrots, ginger, turmeric, rosemary, thyme, salt and a few cracks of fresh pepper.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 8 minutes. (If you don’t have a soup button use low pressure for 8 minutes). When time is up let pot sit for 5 minutes then move valve to venting. Remove the lid.
4. Remove chicken and place on a cutting board.
5. Turn Instant Pot to saute setting. Add in the acini di pepper and let it simmer and cook for about 4 minutes, until al dente.
6. Meanwhile, chop or shred the chicken and stir it in the soup along with the spinach.
7. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onions and celery and saute for 4 minutes. Transfer to the slow cooker.
2. Stir in the broth, chicken, carrots, ginger, turmeric, rosemary, thyme, salt and a few cracks of fresh pepper.
3. Cover and cook on low for 3 hours. Add in the acini di pepper and cook for another 15 minutes. 
4. Remove chicken and place on a cutting board. Chop or shred the chicken and stir it in the soup along with the spinach.
5. Ladle into bowls and serve.