The spinnach will disappear into nothing and really add very little to the soup.
Prolonged cooking will turn the peas into Mush.

A good soup base uses
-Onions
-Garlic
-Celery
-Carrots and other root veggies that don't turn to mush when cooked (eg Spuds)

I'd also use Vegetable Stock rather than chicken at this stage.

Armed with a good base you can add other things to make a variety of dishes.

I make Carrot and Corriander Soup and also Onion Soup on a regular basis. There are plenty of recipies online. A good starting point is http://www.bbc.co.uk/food/
There are literally thousands of recipies here for you to use. Some complex, some simple.
I may be making a variation of this at the weekend. http://www.bbc.co.uk/food/recipes/smoked_haddock_fish_cake_4...

As a kid I never liked soup. But now as an adult, and completely single (no partner, no kids) I find that soup is a very economical -- and filling -- meal alternative. Also with my food intolerances/allergies, I can't really eat out or use pre-made meals. Not to mention the much higher costs of those. Also, since I am free-lancing, I love to take a portion of soup out of the freezer and have a nice filling meal ready in less than 10 minutes.

So here is my basic "Soup from scratch" recipe guide-line:

1. I start with a 10 liter soup pot, and start by making a meat broth with soup bones (the leg bones cut in pieces about 4-5cm thick). I usually take about 1.5-1.7kg of beef and 0.6-0.8kg of pork. (I have also replaced pork with chicken. And chicken wings are very cheap.)
2. I cut the meat into smaller pieces and layer it with herbs in the pot. For seasoning I use: salt, pepper corns, dill, basil, leek, parsley, rosemary, oregano, laurel, peppers (no choping, just as big twigs or pieces). Though you might also like to add onions, garlic and other herbs. (As others have stated, add herbs and spices to your liking. But don't exagerate.)
3. I cover the meat with about 8-9 liters of water. After bringing it to a boil, I let the pot simmer over low heat for about 4-6 hours. The meat has to let go of the bones.
4. After the broth has cooled to room temperature, I put the whole pot overnight in the fridge. The next day the fat will have solidified on top and can be scooped off. Then I strain the broth into a separate container in order to get all the herbs and spices out, and separate the meat and bones.
5. The clear broth goes back into the pot. Personally I don't like bones nor fat in my soup, nor large chunks of meat. So I then separate the meat from the bones, fat and ligaments. And after tearing it up, it goes back into the broth. Then the broth and meat goes back over medium heat until it starts to boil, when I turn the heat down to low.
6. While the broth heats up, I peel about 2kg potatoes and cut them into cubes of no more than 1cm (they need to be bite sized) to be added to the broth. Then I also add about 1kg of corn, peas and chopped carrots (frozzen) to the broth. Sometimes I also add glass noodles (from rice or beans) to the broth.
7. After simmering for about 3-4 hours, I add about 250g lentils that have been cooked in a separate pot. (I change the cooking water of the lentils at least once or twice. But don't overcook!) After simmering another hour, I turn off the heat and let the soup cool to room temperature overnight.
8. The next day, I reheat the soup again for about 1-2 hours for an even richer flavor. For the last 15 minutes I add finelly choped green herbs (dill, leek, parsely) for that extra herby flavor.
9. Now I usually have 2-3 bowls of hot soup with a good dab of [sour] cream, while the whole pot with almost 10 liters of soup cools off to room temperature.
10. After the soup has cooled of, I laddle it into square tupperware containers for freezing. One pot will render between 20 and 25 portions, depending on how full I make the containers and how many bowls of fresh soup I ate.

So when I am hungry, I will just dump one portion of soup into a bowl and reheat it in the microwave, stirring occasionally to break up the frozen soup and get it to heat up evenly. Once hot, I add a good blob of [sour] cream (this adds some more liquid), stir and nuke for another minute. And ... Bon Appetite!

So yes, it takes me between 48 and 36 hours from start to finish for one pot of soup. But then I have a good cuantity of nice, filling meals for the next 2-3 months (in the winter less, in the summer more).

Since there is very little difference of time and effort between cooking 1 portion and cooking 10 portions, I usually cook larger cuantities of food and freeze the "left overs" in portions for quick reheating in the microwave.