Soup for 8.
Ingredients:
2 large carrots
1/2 large onion
2 stalks of celery
1 1/2 quarts chicken broth or bone broth
2 teaspoons dried thyme
4 tablespoon butter
4 tablespoons flour
1 1/2 cups uncooked pasta, I used orecchiette
3 cups cooked diced chicken
1 cup milk
1/4 cup cream
Olive oil and salt and pepper
Method:
Heat a large Dutch oven to medium heat. Add a little olive oil and the diced carrots, celery and onion. Season with a little salt and sauté until tender. Add the thyme and stir. Add the chicken broth and bring to a boil.
While the broth is heating add the butter to a separate small pot and let it melt. Add the flour and whisk for one minute. Whisk in about a cup of the heating broth and whisk.
Add the roux (butter/flour mixture) to the large pot and whisk.
Add the uncooked pasta and let it cook until tender. Add the chicken, milk and cream and let everything come to a simmer. Check seasoning!
Serve with fresh bread and enjoy!