Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves fresh garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (reduce if not using low sodium broth)
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (more for extra spice)
- 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless skinless chicken breasts (about 300 grams)
- ¼ cup sundried tomatoes, chopped (optional)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
- 1 cup half and half or cream (the higher the fat content, the richer the soup)
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired
Instructions:
- In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
- Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
- Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
- Bring to a simmer, cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
- Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
- When the chicken is cooked, remove it from the soup and shred.
- Whisk together cream and cornstarch.
- Stir the shredded chicken, cooked pasta noodles, cream, and spinach back into the pot and heat through.
- Serve with cheese as desired.
Pages: 1 2