Description
A heartwarming soup combining creamy basil milk, tender chicken, and savory spices, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons butter
- 1 large onion (finely chopped)
- 3 stalks celery (diced small)
- 4 cloves garlic (finely minced)
- 3 tablespoons flour
- 8 cups chicken broth (plus more as needed)
- 12 ounces carrots (peeled and sliced)
- 2–3 bay leaves
- ¼ teaspoon turmeric
- ½ teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1½ cups uncooked ditalini pasta
- 2 cups whole milk
- 4 ounces grated Parmesan cheese
- 2½ cups shredded cooked chicken
- 2 teaspoons fresh rosemary (finely chopped)
- ¼ cup fresh parsley (finely chopped)
Instructions
- Bring a pot of salted water to a boil. Cook the ditalini pasta for about 8 minutes until al dente, then drain and set aside.
- In a large pot over medium-low heat, melt the butter. Add the finely chopped onion and diced celery, cooking together for about three minutes until softened.
- Stir in the minced garlic, continuing to cook for an additional 30 seconds until fragrant.
- Sprinkle the flour over the sautéed vegetables, mixing thoroughly to combine.
- Gradually pour in the chicken broth, ensuring there are no lumps. Add sliced carrots, bay leaves, turmeric, sweet paprika, and kosher salt. Bring to a gentle boil and simmer uncovered for 15-20 minutes, or until carrots are tender.
- Stir in the milk and let it gently simmer for a couple of minutes.
- Lower the heat and add the grated Parmesan cheese, stirring until melted and smooth.
- Mix in the shredded cooked chicken, cooked pasta, chopped rosemary, and parsley. Adjust salt and add more broth if needed for consistency.
- Allow the soup to rest for 15 minutes before serving, and be sure to remove the bay leaves.
Notes
For a deeper flavor, consider adding a splash of lemon juice before serving. Monitor cooking times closely to prevent the pasta from becoming mushy.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg