In a very large saucepan, heat oil and place chicken thighs side by side. Cook on med/high heat for 7 min on each side, remove from pan and set aside.
In the same pan, add onions & garlic and stir. Add white wine to deglaze pan and stir for another minute.
Add celery, mushrooms, zucchini, diced tomatoes, chicken broth, water, salt and pepper. Return chicken into the saucepan and allow broth to come to a boil (on high heat). Skim the top of the broth as needed.
Lower heat, cover with a lid and simmer for 20-25 min until chicken is fully cooked through. When chicken is fully cooked, remove chicken from soup onto a cutting board. Cut chicken into cubes and return chicken pieces back in soup.
Add remaining ingredients such as spinach, peas, beans and cooked pasta. Stir and serve with fresh parsley and cilantro (optional).