Cozy Chicken Parmesan Noodle Soup
INGREDIENTS
Roux:
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1 cup heavy cream
Kosher salt and freshly ground pepper, to taste
Noodles:
1 (16 oz.) box uncooked ditalini or tubetti or shell pasta
Soup:
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely diced
3 carrots, peeled and diced
3 ribs celery, diced
4 cloves garlic, minced
1 tablespoon dried parsley
1/2 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes, optional
2 bay leaves
1 parmesan rind, optional
4-5 cups low-sodium chicken broth
4 cups rotisserie chicken, shredded
2 cups parmesan cheese, grated
Kosher salt and freshly ground pepper, to taste
Fresh parsley, garnish
PREPARATION
Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
Cook for another 5-10 minutes, or until mixture thickens.
Remove from heat and set aside until ready to use.
In a large stock pot or Dutch oven, heat olive oil over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened. Season with salt and pepper.
Add garlic and cook for another 1-2 minutes, or until fragrant, then seasoning with parsley, Italian seasoning and red pepper flakes.
scraping up browned bits on bottom of pan, then add bay leaves and pour in chicken broth.
Add shredded chicken and ditalini and bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
Add thickened roux and cook for 5 minutes, or until mixture is warmed through and pasta is al dente.
Stir in parmesan cheese until melted and serve hot.
Top with fresh parsley and enjoy.