Spinach-Artichoke Noodle Soup

Ingredients 

• 1 tablespoon olive oil

• 1/2 medium onion, finely chopped

• 1-2 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• salt and pepper to taste

• 4 cups chicken/bone broth

• 1 cup rotisserie chicken, shredded

• 1/2 can (7 oz) artichoke hearts, drained and quartered

• 1 1/2 cups fresh spinach

• 3/4 cup egg noodles

• 1/4 cup parmesan cheese, plus more for serving

• fresh parsley for serving

• 1 teaspoon red pepper flakes

• 1/4 cup heavy cream (optional for creamy soup base)

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Directions

1.  In a large pot, heat the olive oil over medium heat. Add the onion, cooking for about 5 minutes or until softened.

2. Add the garlic and sauté for an additional minute until fragrant.

3. Add the artichoke hearts, Italian seasoning, and red pepper flakes. Cook for 2-3 minutes.

4. Pour in the chicken broth and bring to a gentle boil.

5. Stir in the noodles and cook until they are tender about 8-10 minutes.

6. Add in the chicken and spinach. Stirring until the spinach is wilted.

7. Add the parmesan cheese and optional heavy cream. Stir to combine.

8. Ladle into bowls and garnish with fresh parsley and extra parmesan.

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