🥄Ingredients:
🔸1 tablespoon olive oil
🔸1 small onion, finely chopped
🔸1 carrot, diced
🔸1 parsnip, diced
🔸1 cup cooked, shredded chicken
🔸2 cups chicken broth
🔸1/2 cup heavy cream
🔸1 tablespoons cream cheese
🔸1/2 cup cheddar cheese, shredded
🔸1/2 cup small pasta
🔸1 cup fresh spinach
🔸Salt and pepper to taste
🥄Instructions:
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and parsnip. Cook for 4-5 minutes until softened.
Stir in the shredded chicken and pour in the chicken broth. Bring to a boil.
Lower the heat to a simmer. Stir in the heavy cream, cream cheese, and cheddar cheese. Stir until the cheeses are fully melted and the soup becomes creamy.
Add the pasta and cook according to the package instructions, usually 8-10 minutes, until the pasta is tender.
Stir in the spinach and cook for another 2-3 minutes, until the spinach wilts.
Season the soup with salt and pepper to taste.
