Smart Tuscan-Inspired Creamy Chicken Soup

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear, stirring often, until golden all over, 1-2 min. (NOTE: Chicken will finish cooking in step 3!)Transfer chicken to a plate. Add mirepoix and potatoes to the same pot. Cook, stirring occasionally, until potatoes and veggies soften slightly, 4-5 min.Add half the garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Add cream cheese, stock concentrate, pesto and 2 cups (4 cups) water to the pot with veggies, then carefully whisk until cream cheese is well combined.Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook until potatoes are tender and chicken is cooked through, 8-10 min.**

Meanwhile, roughly chop spinach.Add 1/2 tbsp (1 tbsp) butter and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine. Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over ciabatta. Broil ciabatta in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Add spinach to the pot. Stir until combined and spinach wilts, 1 min. Season with salt and pepper, to taste.