Step 1

Place the chicken in a large pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat and simmer for 1 hour.

Step 2

Remove the chicken from the pot and transfer to a bowl. Turn the heat on the broth to medium and low boil for 15–20 minutes or until the liquid reduces down to about 8 cups. Strain the broth through a sieve into a large bowl. Wipe out the pot and return it to the stovetop.

Step 3

Once the chicken is cool enough to handle, pick the meat from the bird and shred or dice into bite-sized pieces. Reserve the skin for another use (like snacking on it or frying it up for a crispy garnish) and reserve the carcass for stock if you like.

Step 4

Heat 1 tablespoon olive oil in the pot over medium heat. Add the onion, carrots, and celery and cook for 8–10 minutes. Season with salt and pepper.

Step 5

Add the garlic powder, thyme, and crushed red pepper flakes and cook for 1 minute.

Step 6

Add the sun-dried tomatoes along with a teaspoon or two of the tomato oil from the jar. Cook for 1 minute more.

Step 7

Pour in the broth and add the shredded chicken. Bring to a boil. Reduce heat and simmer for 30 minutes. Taste and adjust the seasonings.

Step 8

Bring a medium pot of salted water to a boil. Add the ditalini and cook for 1-2 minutes under al dente. Drain.

Step 9

Taste the soup once more. Stir in the cooked ditalini, heavy cream, and baby spinach. Simmer for 5 minutes. Add the lemon juice and season a final time. Turn off the heat.

Step 10

Ladle the soup into bowls and garnish with freshly grated Parmesan and a few basil leaves. Finish with freshly cracked black pepper, if you like. Enjoy!