Easy Creamy Chicken Soup (Print Version)
# Ingredients:
01 -
8 oz shell pasta.
02 -
5 oz baby spinach.
03 -
3 garlic cloves, finely chopped.
04 -
1/2 oz parmesan cheese, plus extra for the top.
05 -
6 cups chicken stock.
06 -
1 onion, chopped small.
07 -
3/4 cup heavy cream.
08 -
2 tsp salt, keep 1 tsp for later.
09 -
3 Tbsp tomato paste.
10 -
1 1/2 lbs chicken pieces.
11 -
2 Tbsp butter.
12 -
1/4 tsp ground black pepper.
13 -
1/2 cup sun-dried tomatoes, cut smaller.
14 -
1 tsp dried thyme.
15 -
Red pepper flakes, optional.
# Instructions:
01 -
Sprinkle 1 tsp salt over chicken pieces.
02 -
Heat butter in a large pot. Cook chicken in two parts, about 4-6 minutes each time. Take them out when done.
03 -
In the same pot, cook the onion, garlic, black pepper, and 1 tsp salt until soft, about 3-4 minutes.
04 -
Stir in the sun-dried tomatoes and paste. Let it cook another 2-3 minutes.
05 -
Add chicken broth, thyme, and red pepper flakes. Let it come to a boil.
06 -
Stir in the pasta and let it simmer for 10-12 minutes.
07 -
Return chicken to the pot. Stir in the spinach, cream, and parmesan cheese. Let it cook for another 2 minutes, then adjust with salt and pepper if needed.
# Notes:
01 -
You can swap in cooked chicken.
02 -
If you're saving it, cook pasta separately and mix it later.
03 -
Stays fresh in the fridge for about 4 days.