Creamy Chicken Soup (Print Version)

# Ingredients:

→ Bottom layer ingredients

01 - 1 bay leaf
02 - A little red chili flakes
03 - ½ cup (50g) sun-dried tomatoes, roughly chopped
04 - 2 large garlic cloves, finely chopped
05 - 2-3 celery stalks, diced
06 - 1 medium carrot, diced
07 - 1 medium onion, diced
08 - 1 tablespoon olive oil

→ Soup blend

09 - Salt and freshly ground black pepper, as needed
10 - 2 cups (60g) fresh spinach or baby kale
11 - ⅓ cup (30g) grated Parmesan cheese, with extra to garnish
12 - 2 cups (300g) shredded rotisserie chicken
13 - ½ cup (125ml) single cream or half and half
14 - ½ cup (125g) light cream cheese
15 - 6 cups (1.5L) broth made from chicken
16 - ¾ cup (125g) ditalini pasta or another small pasta

# Instructions:

01 - Pour olive oil into a big pot or Dutch oven and heat it up over medium. Toss in the diced onion, carrot, and celery. Let it cook for roughly 5 minutes with a quick stir now and then until they're soft but not browned.
02 - Add in the garlic and stir it for a minute until its aroma comes out. Next, throw in the sun-dried tomatoes and red chili flakes, giving it another minute to bring out even more great smells.
03 - Drop in the bay leaf, pasta, and chicken broth. Turn up the heat until it boils, then lower it to let it simmer. Cook for around 10-12 minutes, making sure to stir every now and then so the pasta doesn’t stick, until the pasta is almost done.
04 - Mix in the low-fat cream cheese and single cream, keeping the pot on a gentle simmer. Stir often and cook for another 3-4 minutes until the cheese fully melts and the mix becomes slightly thicker.
05 - Toss the chicken, spinach, and grated Parmesan into the pot. Stir to bring it all together, cover it up, and let it sit for a minute or two until the spinach wilts and the chicken’s warmed through.
06 - Take out the bay leaf. Sprinkle in some salt and black pepper as you like. Spoon the soup into bowls, top with extra Parmesan if you'd like, and serve while it’s steaming hot.

# Notes:

01 - Leftover turkey or roasted chicken can swap in for the rotisserie chicken.
02 - Using milk instead of half and half will lighten things up, but won’t be as rich.
03 - The pasta will make the soup thicker as it cools. Add more chicken broth or water when reheating.

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