Cozy Chicken Parmesan Noodle Soup



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


1 (16 oz.) box uncooked ditalini or tubetti or shell pasta


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

1/4 cup dry white wine

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

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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.

Pour in white wine and cook for 2 minutes, 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

Enjoy !


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