Ingredients
| 2 tbsp | butter | |
| 4 | garlic cloves, minced | |
| 1 | yellow onion, diced | |
| 1 cup | carrot, diced | |
| 1 cup | celery, diced | |
| salt and pepper | ||
| 2 tbsp | all-purpose flour | |
| 1 lb | boneless, skinless chicken thighs | |
| 4 cups | broth | |
| 2 cups | whole milk | |
| 2 cups | uncooked pasta | |
| 1/4 cup | heavy cream | |
| Parmesan cheese, for garnish |
Directions
- Preheat a large pot over medium-high heat. Add butter and melt, then swirl to coat the bottom of the pot. Add garlic, onion, carrot and celery, then season with salt and pepper. Cook, stirring occasionally, until veggies are softened, about 5 minutes.
- While the veggies are cooking, pat chicken dry with paper towels, then season with salt and pepper on both sides.
- Once the veggies are done, add flour to the pot and stir to coat. Add the chicken, broth and milk, then bring to a simmer, then lower heat and cook, until chicken is cooked through, about 10 minutes. Use a thermometer to make sure chicken is 165 F at it’s thickest part.
- Transfer chicken from the pot to a cutting board. Allow to cool slightly, then roughly chop or shred.
- Meanwhile, add pasta to the pot and continue to simmer, until pasta is tender, about 5-7 minutes more.
- Return chicken to the pot, along with the cream, and stir to combine. Add more broth, to thin out the soup, if desired. Ladle into bowls and serve with Parmesan, if desired.