Creamy Ranch Chicken Soup (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon olive oil
02 - ½ onion, diced
03 - 2 teaspoons minced garlic
04 - 2 tablespoon tomato paste
05 - 4 cups chicken broth
06 - 3 cups shredded cooked chicken (rotisserie chicken recommended)

→ Seasonings & Aromatics

07 - 1 teaspoon paprika
08 - 2 teaspoons dried Italian seasoning
09 - ½ cup sun-dried tomatoes, drained and chopped
10 - 1 teaspoon salt, plus more to taste
11 - ¼ teaspoon pepper

→ Pasta & Dairy

12 - 8 ounces dry egg noodles
13 - 1 cup heavy cream
14 - 1 cup grated parmesan cheese

→ Fresh Produce & Garnish

15 - 3 cups fresh baby spinach
16 - Red pepper flakes for garnish (optional)

# Instructions:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and garlic and saute for 3-4 minutes until softened and fragrant.
02 - Stir in the tomato paste and cook for 1 minute to develop the rich tomato flavor.
03 - Pour in the chicken broth, add the cooked chicken, paprika, and Italian seasoning. Stir everything together to combine well.
04 - Add the sun-dried tomatoes and noodles. Cook over medium-high heat until the noodles become tender, about 10 minutes.
05 - Stir in the heavy cream, parmesan cheese, and spinach. Heat until the cheese melts completely and the spinach wilts into the soup.
06 - Season with salt and pepper to taste. Serve hot, garnished with red pepper flakes and extra parmesan cheese if desired.

# Notes:

01 - This creamy chicken soup is a comfort food favorite, perfect for cold winter days
02 - Rotisserie chicken makes this recipe quick and convenient
03 - Can be made ahead and reheated gently to maintain the creamy texture

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