Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until soft.
- Stir in 2 cups of shredded rotisserie chicken and 1 can of cream of chicken soup, mixing well and heating through for 2 minutes.
- Pour in 1 cup of heavy cream and 3 cups of water, stirring until combined. Bring to a gentle boil, about 3-5 minutes.
- Add 8 ounces of short pasta and ⅓ cup of chopped sun-dried tomatoes. Simmer for about 10 minutes until the pasta is tender.
- Remove from heat and stir in 1 teaspoon of smoked paprika, salt, and pepper to taste, along with 1 cup of chopped fresh spinach.
Nutrition
Notes
For best results, serve warm. Customize with additional vegetables if desired.