This chicken parm soup is creamy, yummy and extra cosy.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Peel and thinly chop the onion, garlic, carrots and celery. Place a large pot over medium heat,add olive oil and ones sizzling add onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
Slice the chicken in cubes. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, paprika, thyme, and season with salt, and pepper. Toss to coat in spices. Add half broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Add back to the soup.
Stir in the spinach, roughly chopped sun-dried tomatoes, coconut milk, parmesan, and pasta. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
Serve the soup topped with parmesan.
Preparing In The Kitchen
Peel and thinly chop the onion, garlic, carrots and celery. Place a large pot over medium heat,add olive oil and ones sizzling add onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
Slice the chicken in cubes. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, paprika, thyme, and season with salt, and pepper. Toss to coat in spices. Add half broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Add back to the soup.
Stir in the spinach, roughly chopped sun-dried tomatoes, coconut milk, parmesan, and pasta. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.