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Drizzle sun-dried tomato oil all over the chicken and coat it in seasoning.
Let the chicken chill while you prep your veggies.
Finely grate the carrots and celery.
Dice up your onion.
Sear the chicken on both sides in sun-dried tomato oil until golden brown, then remove.
Add butter to the pot, then add all of your veggies.
Cook the veggies until they are translucent and tender.
Add sun-dried tomatoes, all of your seasonings, and minced garlic.
Cook for another 30 seconds until the garlic is fragrant.
Add tomato paste and red pepper flakes.
Pour in chicken broth and mix well.
Add the chicken back to the pot, cover, and let simmer for 15 to 20 minutes.
Cook egg noodles until al dente.
Add cooked noodles back to the pot with some butter.
Remove the chicken and shred it into small pieces.
Add heavy cream and shredded chicken to the pot.
Add chopped fresh spinach.
Serve soup over a bed of noodles.
Top with freshly grated Parmesan.