Marinate the chicken in orange juice, lemon juice, honey, and spices.

Braise the marinated chicken until cooked through.

In a large pot, combine chicken broth, crushed tomatoes, garlic clove, carrots, and celery stalks.

Add frozen chopped spinach, frozen mustard greens, broccoli flowerets, cauliflower flowerets, and frozen onions to the pot.

Stir in chopped parsley, bay leaf, thyme, oregano, red pepper, black pepper, and salt.

Add the braised chicken to the soup.

Bring the soup to a simmer and cook until the vegetables are tender.

Add the bow tie pasta to the soup and cook until the pasta is al dente.

Remove the bay leaf and garlic clove before serving.

Serve hot.