1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for another minute until fragrant.
2. Add the sliced carrots and celery to the pot, cooking for an additional 5 minutes, stirring occasionally.
3. Place the chicken breasts into the pot, then pour in the chicken broth and water. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for about 20 minutes or until the chicken is fully cooked.
4. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Add the ditalini pasta, dried thyme, and dried basil. Season with salt and pepper. Let the soup simmer uncovered for 10-12 minutes, or until the pasta is al dente.
6. Stir in the fresh spinach leaves and cook for another 2-3 minutes until wilted. Adjust seasoning if necessary.
7. Serve hot, garnished with grated Parmesan cheese for that extra touch of flavor.

Remember, patience is key here. As my abuela used to say, “Good things come to those who wait,” and this soup is no exception!