Chicken Cheesy Noodle Soup

  • 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
  • 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
  1. Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
  2. Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
  3. Cook for another 5-10 minutes, or until mixture thickens.
  4. Remove from heat and set aside until ready to use.
  5. 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.
  6. Add garlic and cook for another 1-2 minutes, or until fragrant, then seasoning with parsley, Italian seasoning and red pepper flakes.
  7. 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.
  8. Add shredded chicken and ditalini and bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
  9. Add thickened roux and cook for 5 minutes, or until mixture is warmed through and pasta is al dente.
  10. Stir in parmesan cheese until melted and serve hot.
  11. Top with fresh parsley and enjoy.