Italian Inspired Creamy Chicken Noodle Soup

Directions

1. In a large soup pot sautée celery, carrots, onion, garlic and bay leaves in butter or olive oil over medium low heat for 10-12 minutes until softened.
2. Add in flour and stir around until flour is no longer white, 1-2 minutes.
3. Add in white wine and turn heat up to medium high. Cook for 3-5 minutes, stirring frequently until the wine cooks out and the veggie mix thickens.
4. Add in 8 of the 12 cups of broth, Parmesan rind and spinach. Leave heat on medium high and bring to a gentle boil. Season well with salt and pepper.
5. Once broth is gently boiling add in pasta, lemon juice and chicken (if using rotisserie chicken wait until the very end to add to the soup). Cook 12 minutes until chicken is cooked through.
6. Turn heat of the soup down to low. Remove chicken and shred or chop. Add chicken back to the soup with the parsley, marscapone cheese and heavy cream. Stir to melt the marscapone into the soup.
7. At this point in time your soup will be thickened. If you like a thick hearty soup leave as is. If you want the soup to be more brothy add in the remaining 4 cups of chicken broth.
8. Check the seasoning, add more salt and pepper if necessary.
9. Top with parmesan cheese and serve.