Ingredients
Soup
2 seasoned chicken breasts, cooked and shredded
¾ c baby carrots, sliced
½ c onion, diced
⅓ 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 ½ tbsp flour
2 tbsp hot water
1 ½ c spinach, rough chopped
2 tbsp fresh parsley
2 tbsp fresh dill
⅓ c fresh grated parmesan
Chicken Seasoning
1 tsp pepper
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
Directions
Soup
Step 1
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
Step 2
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
Step 3
Add in chicken broth and shredded chicken. Bring to a boil.
4 c chicken broth
Step 4
Pour in heavy cream and bring back to a boil.
1 c heavy cream
Step 5
Mix in pasta and cook until al dente. Cook pasta separately if you plan of saving for leftovers.
1 c tubetti pasta
Step 6
Add flour and hot water to a small bowl and mix until combined.
1 ½ tbsp flour
2 tbsp hot water
Step 7
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
Step 8
Once pasta is cooked, turn the heat off and mix in parmesan.
⅓ c fresh grated parmesan
Step 9
Garnish with extra parmesan and enjoy!
Chicken Seasoning
Step 1
Add spices to a small bowl and mix.
Step 2
Evenly coat each chicken breast with seasoning.
