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You’ll Need :

°3 tablespoons of butter

°Finely chopped onion, use a large one.

°3 celery sticks, cut into cubes.

°minced garlic; 3-4 cloves of medium size.

°3 tablespoons of flour.

°8 cups of chicken broth.

°3 large carrots – cut into 1/4-inch-thick slices.

°3 medium bay leaves.

°1/4 teaspoon of turmeric.

°1/2 teaspoon of paprika.

°1 teaspoon kosher salt.

°11/2 cup Dietline pasta – uncooked

°2 cups of full fat milk.

°Grated Parmesan I used 4 ounces but you can add more if desired.

°21/2 cup shredded grilled chicken.

°2 teaspoons of chopped fresh rosemary.

°1/4 cup finely chopped parsley.


Step 1:

Put some water in a medium to large saucepan until it is three-quarters of the way up. The water should boil after adding a teaspoon of salt to it.

Step 2:

As soon as the water boils, add the pasta and simmer for 8 minutes, stirring occasionally, until tender. Drain completely and set aside.

Step 3:

While the pasta is nearing a boil, melt the butter in a large Dutch oven or saucepan over medium-low heat. After adding the onion and celery, continue to cook for another three minutes, stirring the mixture regularly.

The fourth step:

After thirty seconds of stirring, add the garlic to the pan. After sprinkling flour over the onion mixture and continuing to cook for another minute, stirring frequently, the dish is done.

Fifth step:

In a large saucepan, bring the chicken broth, carrots, bay leaf, turmeric, paprika, and salt to a simmer. To incorporate any flour that has settled to the bottom of the saucepan, stir the mixture well.

Sixth step:

Bring the mixture to a boil, then reduce the heat to a simmer and leave it there (low boil). Cook the carrots, uncovered, for 15 to 20 minutes, until desired tenderness, stirring the pan regularly.

Seventh step:

After adding the milk, return the pot to a slow boil. After lowering the temperature to the lowest level, add Parmesan cheese to the dish. Stirring the cheese helps it melt.

Eighth step:

After adding the chicken, cooked pasta, rosemary, and parsley, stir to combine. Taste it and add salt as you see fit.

Step 9:

If it’s a little too thick for your liking, try adding a little extra chicken broth. Allow the soup to settle for 15 to 20 minutes for the flavors to combine.

Step 10:

Remove the bay leaf from the plate. Garnish each serving with more grated Parmesan cheese and chopped fresh parsley.

Source : allrecipes.Com