Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 1 cup pastina
  • 8 cups low-sodium chicken bone broth
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, chopped
  • 1 tsp dried thyme
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery; sauté for 5–7 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for 60 seconds to avoid burning.
  3. Add the cubed chicken breast and dried thyme, stirring until the chicken is opaque on the outside.
  4. Pour in the chicken bone broth and bring to a gentle boil. Stir in the pastina.
  5. Reduce heat to low and simmer for 8–10 minutes, or until the pasta is al dente.
  6. Lower the heat to the lowest setting. Stir in the heavy cream and chopped spinach, stirring gently for 2 minutes until the spinach has wilted.
  7. Remove from heat and stir in the fresh parsley.