Ingredients:
1⁄2 c Chopped onion
1 c Chopped celery
1 c chopped carrots
6 TBS butter (divided)
1 tsp dried parsley
1⁄4 tsp dried thyme
Salt and pepper to taste
4 c chicken stock
8 oz pasta shells
2 c cooked shredded chicken
3 TBS flour
11⁄2 c milk (can use broth instead if want)
3⁄4 c cream, half & half or whole milk
1 c frozen peas defrosted
Instructions:
1. Saute onions, celery and carrots in 3 TBP of butter until they are soft.
2. Add parsley, thyme and salt and pepper while cooking.
3. Add chicken stock and bring to a boil.
4. Add pasta and cook until al dente. About 10 minutes.
5. While pasta is cooking- make your Roux:
a. Melt 3 TBS butter in a sauce pan.
b. Add 3 TBS flour and stir constantly, cooking for about 1 minute.
c. Whisk in milk slowly.
d. Cook and stir until thickened.
6. Stir roux into soup once pasta is cooked.
7. Add chicken, peas and half and half/cream.
8. Season with salt and pepper to taste.
