Ingredients:

  • 4 Tablespoons (60g) Unsalted Butter
  • 1 Tablespoon (15ml) Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1/4 cup (30g) All-Purpose (Plain) Flour
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 6 cups (approx. 1.4 Litres) Low Sodium Chicken Stock
  • 1 large Bay Leaf
  • 3 cups (approx. 450g) Cooked Chicken, shredded or diced
  • 1 cup (240ml) Whole Milk
  • 1/2 cup (120ml) Heavy Cream (Double Cream)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1 cup (about 150g) Small Pasta Shape (Ditalini, Orzo, or Small Shells)
  • 2 Tablespoons Fresh Parsley, chopped, for garnish
  • Freshly Grated Parmesan Cheese, for serving

Instructions:

  1. Melt the butter and olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  3. Sprinkle the flour, dried thyme, and rosemary over the cooked vegetables. Stir continuously for 2 minutes to cook out the raw flour taste, forming a roux.
  4. Gradually pour in the cold chicken stock while whisking constantly to ensure no lumps form. Once all the stock is added, drop in the bay leaf. Bring the soup to a gentle simmer, then reduce the heat and cook uncovered for 10–15 minutes, allowing the soup to slightly thicken.
  5. Stir in the shredded cooked chicken and season generously with salt and pepper. Add the dried pasta shape directly to the simmering soup. Cook according to package directions, or until al dente (usually 8–10 minutes).
  6. Remove the pot from the heat. In a small bowl, whisk a ladleful of the hot soup liquid into the whole milk and heavy cream mixture to temper the dairy.
  7. Pour the tempered cream mixture back into the soup and stir gently to combine. Taste and adjust seasoning if necessary. Remove and discard the bay leaf.
  8. Allow the soup to rest off the heat for 5 minutes before serving. Garnish generously with fresh parsley and a sprinkle of Parmesan cheese.