Tuscan Chicken Noodle Soup

• servings: 5 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tablespoon oil from sun dried tomatoes

1 onion (finely chopped)

1 rib celery (finely chopped)

2 cloves garlic (finely minced)

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon dried basil

⅛ teaspoon red chili flakes

5 cups low sodium chicken broth

2 boneless, skinless chicken breasts

⅓ cup sun dried tomatoes (drained and chopped)

1 cup Ditali pasta

¾ cup heavy whipping cream

1 tablespoon corn starch

2 cups fresh chopped spinach

¼ cup grated Parmesan cheese

Directions

Heat a large soup pot or Dutch oven over medium-high heat and add the oil.

Add the onion and celery, and cook and stir until softened, about 3-4 minutes.

Add the garlic, parsley, oregano, salt, basil and chili flakes and cook 1 minute.

Stir in the broth and scrape the bottom of the pot with a wooden spoon if necessary. Add the chicken and sun dried tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Cook for about 10 minutes or until chicken is cooked through (it should reach an internal temperature of 165℉).

Remove the chicken and shred.

Stir in Ditali pasta and bring back up to a simmer. Cover and cook, stirring often, until pasta is al dente.

Whisk together the cream and corn starch and stir into the soup with the chicken, spinach and Parmesan. Allow to cook 2-3 minutes until slightly thickened.

Taste and serve.

Nutrition

• Serving Size: 359 g
• Calories: 422 kcal
• Total Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 74 mg
• Sodium: 714 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 23 g