Cook chicken breasts by boiling in a large pot of water (one that holds 3-4 quarts).  Boil for 20 minutes, remove chicken and shred. 

Add chicken broth to the same pot of water, and add the pasta and boil for about 7-9 minutes.  Return the chicken to the pot.

Slice carrots, and add them to the pot of soup.  Add corn and spices.  Bring to a boil, turn down heat and simmer.  Cook until carrots are tender;  Additional seasoning may be added at this point if you feel it needs more flavor.

At the end of cooking, add spinach to soup and heat it through. Serve grapes on the side.