Ingredients

1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
4 cups (1l) low-sodium chicken broth, or vegetable broth
2 tsp DaVinci olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 1/2 cups shredded mild cheddar cheese
1 cup cream cheese, softened
1/2 cup heavy cream
1/2 teaspoon kosher salt and fresh black pepper
2 cups uncooked DaVinci Ditalini
2 cups chopped spinach
1/2 cup parmesan cheese for garnish, optional

Directions

1. To make the creamy chicken pasta soup: In a large dutch oven, add the carrots, celery, onion, garlic, and saute in olive oil until tender and fragrant, about 5 minutes. Add cooked chicken and continue cooking for 3 minutes, stirring regularly.
2. Add the broth, heavy cream, and cream cheese. Cover and bring to a boil, then cook for 15 minutes.
3. Lower the heat, then add pasta and cheddar and simmer until pasta is cooked to your liking. Add spinach to the chicken pasta soup toward the end, and stir until wilted.
4. Adjust seasoning to taste with salt and black pepper. Serve the creamy chicken pasta soup into bowls and top with extra parmesan cheese if desired. Enjoy!

Note: If you like a thinner chicken pasta soup, you can cook pasta on the side and add it to the soup at the end and reheat before serving.

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