A rich and comforting chicken soup made with sun-dried tomatoes, cream, pasta, and fresh herbs.

2 pounds boneless, skinless chicken thighs

10 cups water

2 teaspoons kosher salt

1 tablespoon olive oil

1 yellow onion, diced

4 small carrots, peeled and diced

4 celery ribs, diced

1 tablespoon garlic powder

2 teaspoons dried thyme

1 teaspoon crushed red pepper flakes

½ cup sun-dried tomatoes in oil, drained and chopped

8 cups prepared chicken broth

1 cup dry ditalini pasta

½ cup heavy cream

4 ounces baby spinach, chopped

1 lemon, juiced

¼ cup finely grated Parmesan cheese

Fresh basil leaves

Salt and black pepper

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1. Simmer chicken thighs with water and salt for 45 minutes, then shred.

2. Reduce and strain broth, then set aside.

3. Sauté onion, carrots, and celery in olive oil until soft.

4. Add garlic powder, thyme, red pepper flakes, and sun-dried tomatoes.

5. Pour in broth and chicken, then simmer for 30 minutes.

6. Cook pasta separately until just tender.

7. Add pasta, cream, and spinach to soup and simmer briefly.

8. Finish with lemon juice and adjust seasoning.

9. Serve with Parmesan and basil.

Cook pasta separately to prevent it from absorbing excess broth during storage.