Chicken Florentine Soup with Pasta

• 8 cups chicken broth
• 1 tablespoon olive oil
• white meat from 1 roasted chicken, shredded (about 3 cups)
• 1 large onion, chopped
• 1 large carrot, shredded
• 4 oz sliced mushrooms
• 5 cloves garlic, crushed
• 1 teaspoon EACH: dried thyme, dried basil
• 1/2 teaspoon EACH: dried oregano, salt, pepper
• 1 cup white wine
• 6 oz. small pasta (I use orzo)
• 1/2 cup heavy cream
• 3 cups baby spinach, chopped

-Heat oil in a large stock pot over medium/high heat. Sauté onion and carrot until soft and beginning

to darken the bottom of the pan.

-Add mushrooms. Sauté until they start to soften and lose their liquid (4 to 5 minutes).

-Stir in the garlic. Sauté until fragrant.

-Stir in the spices.

-Stir in the wine and bring to a boil. Allow it to boil for a minute (to cook off the alcohol).

-Pour in the chicken broth and bring it to a boil, then reduce to a simmer. Stir in the pasta.

-Add the shredded chicken and cream. Allow the soup to simmer until the pasta is done. Add salt

and pepper to taste if necessary. Stir in chopped spinach just before serving.

Notes: Be sure to have extra chicken broth on hand for the leftover soup stored in the

fridge. It will be very thick (not a bad thing if you're looking for something hearty), but you

can use the extra chicken broth to thin it down.