Preheat the oven to 325F. In a glass pan, add the chicken and cover in olive oil, lemon pepper seasoning, and garlic powder. Cover with foil and cook 2 to 2 1/2 hours or until the internal temperature reads 170F.

While the chicken is cooking, add butter, onions, carrots, celery, bell peppers and garlic to a large 6 qt. stock pot. Cover and cook until softened about 7 minutes.

Stir in the oregano, thyme, pepper flakes, lemon pepper seasoning. Cook 1 minute until fragrant.

Stir in the balsamic vinegar and tomato paste. Cook another minute until the paste has melted.

Stir in the broth. Turn up the temperature until the soup reaches a low simmer and then turn it down to the lowest heat setting.

You can add the spinach now or you can wait until the last half hour of cooking. I prefer adding it in at this stage. Cook for about 2 to 2 1/2 hours. Taste and adjust seasoning.

During the last 15 minutes, cook the rice as directed on the package.

When the chicken is done, remove from the oven and let rest for about 10 minutes.

When the chicken has cooled, shred the meat with a pair of forks and remove the skin.

Combine the chicken with the soup, stir to combine. Cook another 5 minutes or so.

Ladle a serving of rice into individual bowls and pour in the soup, stir to combine. Garnish with parmesan or romano cheese.