Italian

Bring 8 cups water and the broth cubes to boil in a 4 to 5 qt. pot, stirring to dissolve cubes. Add chicken thighs , seasoning and garlic. Reduce heat, cover and simmer 20 minutes or until chicken is cooked through. Remove chicken to cutting board; let stand until cool enough to handle. Skim fat off broth and discard. Stir frozen spinach and the squash into the broth, increase heat to medium and cook 8 minutes or until spinach thaws. Add chickpeas and rice; cook 15 minutes or until squash and rice are tender.(do not overcook!) Meanwhile remove skin, bone and fat from chicken. Cut chicken in bite-size pieces; add to pot. Ladle soup in bowls and sprinkle with cheese.