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Creamy Chicken Parmesan Pasta Soup
Ingredients
  • 3 tablespoon butter
  • 1 large onion, finely chopped
  • 3 stalks celery, diced small
  • 4 medium cloves garlic, finely minced
  • 3 tablespoons flour
  • 8 cups chicken broth, maybe more
  • 12 ounces carrots, peeled and sliced about ½-inch thick
  • 2 to 3 medium bay leaves
  • ¼ teaspoon turmeric
  • ½ teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1½ cups Ditalini pasta (uncooked)
  • 2 cups whole milk
  • 4 ounces grated Parmesan cheese, (I like Parmesan Reggiano)
  • 2½ cups shredded rotisserie chicken or leftover chicken, you can also use turkey
  • 2 teaspoons finely chopped fresh rosemary
  • ¼ cup finely chopped fresh parsley, more for garnish
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