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
PASTA:
- 1 (16 ounce) box of Ditalini, tubes or raw shell pasta
SOUP:
-
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 carrots, peeled and diced
- 3 celery sticks, diced
-
- 4 garlic cloves, chopped
- 1 tablespoon dried parsley
- 1/2 tablespoon Italian seasoning
- 1/ 4 teaspoons 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 roasted chicken, grated
- 2 cups Parmesan cheese, grated
- Kosher salt and freshly ground pepper to taste
- Fresh parsley, garnish
INSTRUCTIONS
Melt the butter in a large saucepan over medium heat. Once the butter has melted, dust it with flour and stir until a roux forms
Cook the roux, stirring constantly, for 2-3 minutes or until golden brown, then continue whisking and pour in the milk and cream.
Cook for another 5-10 minutes or until the mixture thickens.
Remove from heat and set aside until needed.
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 the garlic and cook for another 1 to 2 minutes or until fragrant, then season with parsley, Italian seasoning, and red pepper flakes.
Add the white wine and cook for 2 minutes, scraping up any browned residue from the bottom of the pan, then add the bay leaves and add the chicken stock.
Add the minced chicken and ditalini, bring to the boil, then reduce the heat to low and simmer for 15-20 minutes.
Add the thickened roux and cook for 5 minutes or until the mixture is hot and the pasta is al dente.
Add the Parmesan until melted and serve hot.
Sprinkle with fresh parsley and enjoy.
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