A hearty variation of chicken noodle soup. You can find this and even more recipes at newenglanddairy.com
Ingredients:
- 3 tablespoons butter
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 1 garlic clove, minced
- Salt and pepper to taste
- 3 tablespoons butter
- ¼c all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup half and half
- 2 bay leaves, ½ tsp rosemary, ½ tsp thyme, and any other herbs of choice
- 2 cups cooked chicken (rotisserie works well, or you can boil 1-2 chicken breasts)
- 2 cups cooked tortellini
Instructions:
- Melt the butter in soup pot over medium heat. Add carrots and celery, sauté for 5 minutes.
- Add onion, sauté for 3 minutes more.
- Add garlic, salt, and pepper, and sauté for 2 minutes more.
- Remove vegetables from pot and set aside while you make the roux.
- Over medium heat, melt butter. When hot, add the all-purpose flour and stir to combine. Cook and continue to stir occasionally until the roux turns a light golden-brown color. Gradually stir in 1 cup of chicken broth until thoroughly mixed and smooth.
- Add in the cooked vegetables, broth, milk, half and half, and seasonings, stirring until all ingredients are combined. Simmer for 30 minutes.
- At this point, taste the soup and add additional salt, pepper, and seasonings if desired. Add chicken and tortellini and cook for 15 minutes more.
- Remove the bay leaves and serve with a little cheese sprinkled on top – enjoy!