Creamy Chicken Noodle Soup

• portions: 8 servings
• temps total: 30 minutes

Ingrédients

2 seasoned chicken breasts, cooked and shredded

3/4 c baby carrots, sliced

1/2 c onion, diced

1/3 c celery, diced

1 tbsp garlic, minced

1 tbsp marjoram (or oregano)

1 tsp salt

1 tsp pepper

4 c chicken broth

1 c heavy cream

1 c tubetti pasta

1 1/2 tbsp flour

2 tbsp hot water

1 1/2 c spinach, rough chopped

2 tbsp fresh parsley

2 tbsp fresh dill

1/3 c fresh grated parmesan

1 tsp pepper

1 tsp celery salt

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

Instructions

For Soup:

Add olive oil to a large sauce pot on medium heat. Once hot, add in carrots, onion, and celery. Cook until onions are translucent (about 5 minutes), stirring occasionally. - ¾ c baby carrots sliced - ½ c onion diced - ⅓ c celery diced

Add in garlic and spices. Cook for an additional minute. - 1 tbsp garlic minced - 1 tbsp marjoram (or oregano) - 1 tsp salt - 1 tsp pepper

Add in chicken broth and shredded chicken. Bring to a boil. - 4 c chicken broth

Pour in heavy cream and bring back to a boil. - 1 c heavy cream

Mix in pasta and cook until al dente. Cook pasta separately if you plan of saving for leftovers. - 1 c tubetti pasta

Add flour and hot water to a small bowl and mix until combined. - 1 ½ tbsp flour - 2 tbsp hot water

3 minutes before pasta is cooked, add in flour slurry, spinach, parsley, and dill. The soup should thicken slightly as it continues to cook. - 1 ½ c spinach rough chopped - 2 tbsp fresh parsley - 2 tbsp fresh dill

Once pasta is cooked, turn the heat off and mix in parmesan. - ⅓ c fresh grated parmesan

Garnish with extra parmesan and enjoy!

For Chicken Seasoning:

Add spices to a small bowl and mix.

Evenly coat each chicken breast with seasoning.