Creamy Chicken Soup (Print Version)

# Ingredients:

01 - 1½ cups chopped yellow onion.
02 - 4 minced garlic cloves.
03 - ½ cup strips of sun-dried tomatoes.
04 - 1 tablespoon of the oil from the sun-dried tomatoes.
05 - 64 ounces chicken stock.
06 - 1 cup heavy cream.
07 - 3 tablespoons of concentrated tomato paste.
08 - 4 teaspoons chopped fresh basil.
09 - 2 teaspoons sea salt.
10 - 1½ teaspoons Italian spice blend.
11 - ¼ teaspoon crushed red chili flakes.
12 - 1 teaspoon powdered garlic.
13 - 3 cups chopped baby spinach.
14 - 2 cups shredded cooked chicken.
15 - 8 ounces cubed cream cheese.
16 - 8 ounces medium-sized shell pasta.
17 - 1½ ounces grated Parmesan cheese.

# Instructions:

01 - Sauté garlic and onion in the sun-dried tomato oil till tender.
02 - Stir in tomato paste and sun-dried tomatoes, letting the paste turn deeper in color.
03 - Pour in broth, cream, and all seasonings. Let it come to a boil.
04 - Toss in pasta and let it cook until just tender, about 12 minutes.
05 - Mix in spinach, chicken, Parmesan, and cream cheese. Stir until everything's heated and creamy.

# Notes:

01 - Set cream cheese out to soften.
02 - Spice levels can be adjusted however you like.
03 - Use pasta of any shape you have.

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