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Chicken Parmesan Noodle Soup
*ingredients
°1/4 cup dry white wine
°2 bay leaves
°1 Parmesan crust, optional
°4-5 cups low-sodium chicken broth
°4 cups of grilled chicken, shredded
°2 cups grated parmesan cheese
°Kosher salt and freshly ground pepper, to taste
°Fresh parsley, garnish
*to prepare
Melt the butter in a large saucepan over medium heat. Sprinkle in the flour once the butter has melted, whisking to obtain a roux.
Cook the roux, stirring frequently, for 2-3 minutes or until golden, then continue whisking and pour in the milk and heavy cream.
Cook for another 5-10 minutes, or until mixture thickens.
Remove from heat and set aside until ready to use.
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat and sauté the onions, carrots, and celery for 8-10 minutes, or until softened. Season with salt and pepper.
Add the garlic and cook for another 1-2 minutes, or until fragrant, then season with the parsley, Italian seasoning, and red pepper flakes.
Pour in the white wine and cook 2 minutes, scraping up the browned bits in the bottom of the pan, then add the bay leaves and pour in the chicken broth.
Add the detaline shredded chicken and bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add the thickened roux and cook 5 minutes, or until heated through and pasta is al dente.
Add Parmesan cheese until it melts and serve hot.
Put fresh parsley on top and enjoy.
