Tuscan Chicken Soup

Ingredients:

• 500g Our Cow Free Range Diced Chicken Breast
• 1 tbsp olive oil
• Salt and pepper
• 1 brown onion, diced 
• 1 tbsp garlic paste
• 2 carrots, thinly sliced 
• 6 cups chicken stock 
• 1 ½ cups water 
• 250g macaroni pasta 
• 1 cup parmesan, grated 
• 240ml cooking cream 
• 2 large handfuls baby spinach 
• ½ tbsp cornstarch (mixed with ½ tbsp water)

Cooking instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the Our Cow Free Range Diced Chicken Breast to a large pot, season with salt and pepper, and cook for 8 minutes or until lightly browned. Remove from the pan. It doesn't have to be fully cooked, as it will continue cooking in the soup. 
2. Add the onion, garlic, and carrots and cook for 4-5 minutes, stirring occasionally, until softened.
3. Pour in the chicken stock and water. Bring to a boil, then add the macaroni pasta and chicken. Reduce to a simmer and cook for 8-10 minutes, or until the pasta is tender and the chicken is cooked through.
4. Stir through the parmesan cheese and cooking cream until combined.
5. Add the spinach and cook for 1-2 minutes until wilted.
6. Stir in the cornstarch slurry and simmer for a further 2 minutes, or until the soup has slightly thickened.
7. Taste and season with additional salt and pepper if needed. 
8. Serve in bowls and enjoy!