In a mixing bowl, mix together ground chicken, black pepper, onion powder, salt and poultry seasoning
Heat 1 tablespoon olive oil in a Dutch oven over medium high heat..
Add the chicken, keep stirring and breaking the meat into small pieces. Cook until the chicken is no longer pink. Set aside
Heat 1 tablespoon olive oil in a Dutch oven and stir in the yellow onion, carrots, celery. Cook until crisp-tender for about 3-5 minutes
Add the broth, bring to a boil. Reduce heat, and simmer about 15 to 20 minutes
Stir in the ground chicken, tomatoes and cook for 5 minutes
Stir in the spinach and cook for 1 minute
Serve and enjoy