Olive Oil	tbsp
Butter	g
Yellow Onion
Carrots
Celery Stick
All-Purpose Flour	tbsp
Boneless Chicken Breast	g
Garlic Clove
Dried Oregano	tsp
Sweet Smoked Paprika Powder	tsp
Fresh Thyme	tbsp
Chili Flakes	pinch
Salt & Pepper to taste
Chicken Broth	ml
Sun Dried Tomatoes	g
Baby Spinach	g
Coconut Milk	ml
Parmesan Cheese	g
Pasta	g

1. Peel and thinly chop the onion, garlic, carrots and celery. Place a large pot over medium heat,add olive oil and ones sizzling add onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
2. Slice the chicken in cubes. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, paprika, thyme, and season with salt, and pepper. Toss to coat in spices. Add half broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
3. Pull the chicken out and shred using 2 forks. Add back to the soup.
4. Stir in the spinach, roughly chopped sun-dried tomatoes, coconut milk, parmesan, and pasta. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
5. Serve the soup topped with parmesan.

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