Recipe Created by Cathy Pollak for NoblePig.com | Serves: 6-8
Ingredients:
64 oz chicken stock (available on the soup aisle)
1 lb skinless, boneless chicken tenderloins (okay if frozen)
2 cups peeled, sliced into coins parsnips
8 oz dry pasta noodles (any shape)
2 cups sliced celery
8 oz mushrooms, sauteed (in a little oil) and coarsely chopped
1/4 cup finely chopped fresh parsley
1 Tablespoon finely chopped fresh thyme
1 Tablespoon coarsely ground black pepper
2 Tablespoons butter
2 Tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 teaspoon kosher salt (or to taste)
Directions:
Bring chicken stock to a boil. Add chicken (it's okay if frozen) and boil while covered until fully cooked, about 10-15 minutes. (Turn stock down to a simmer once it starts boiling after adding the cold chicken). Remove chicken and let cool until you can shred it with two forks. Set aside.
Meanwhile add parsnips and dry pasta to the boiling chicken stock, cooking pasta according to package directions. Add celery, mushrooms, shredded chicken, parsley, thyme and pepper. Keep on a low simmer until pasta and all veggies are softened, about 10-15 minutes.
In a large saute pan, melt butter and whisk in flour until fully incorporated and without lumps; continue to whisk for one minute. Pour in milk a little at a time, whisking constantly over medium-low heat. Let mixture come to a boil while continuing to whisk, cooking about 2-3 minutes more. Mixture will thicken only slightly. Turn off heat and add cream; stir. Add to simmering soup, stirring until fully incorporated. Add kosher salt to taste. Remove from heat and serve.
- Recipe courtesy of noblepig.com.