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.

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.

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.

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

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

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.

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

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.

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!