Ingredients
- 3 cups sliced carrots
- 1 1/2 cups diced celery
- 1 pcs large onion, finely chopped
- 4 pcs garlic cloves, minced
- 2 tbsp olive oil
- 6 cups chicken broth
- 1/2 cup heavy whipping cream
- 2 tbsp white whole wheat flour
- 2 1/2 cups milk
- 2 1/2 cups diced cooked chicken
- 8 oz spiral pasta
- 2 tbsp minced fresh parsley
- salt and pepper to taste
Cooking Steps
- In a large pot over medium-high heat, saute carrots, celery, onion and garlic in oil until vegetables are just tender. Reduce heat to medium and stir in broth and cream.
- In a small bowl, whisk flour with milk and add to vegetable mixture along with cooked chicken. Bring soup to a low boil over medium heat, stirring occasionally. Stir in pasta and let soup simmer until pasta is al dente. Stir in parsley and season soup with salt and pepper to taste.
- Ladle soup into individual bowls and serve warm.
