1 tbsp. extra virgin olive oil
2 organic boneless skinless chicken breasts, diced into 1  inch pieces
½ small onion, diced
2 cups organic, low-sodium chicken broth*
1 cup organic whole milk
½ package frozen, organic chopped spinach (drained and thawed)
½ cup small whole wheat pasta, like ditalini
¼ cup parmesan cheese (optional)

 

Heat olive oil in large stock pot on medium-high heat. Add chicken to pot and sauté until thoroughly cooked, for about 8 minutes. Remove chicken from pot and set aside. In the same pot, sauté the onions until translucent - about 6-7 minutes.  Add chicken back to pot, along with chicken broth, milk, spinach and pasta. Simmer for about 8 more minutes, until pasta is tender. Add parmesan cheese, if desired.
 
Once mixture has cooled, add to blender and puree to desired consistency.