Ingredients
- 1 1/2 tablespoons olive oil
- 1 yellow onion, diced
- 3/4 cup diced carrot
- 5 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- 1/3 cup butter
- 1/3 cup flour
- 1 1/2 cups heavy cream
- 4 cups chicken broth
- 1 ½ cups cooked shredded chicken
- 1 cup mozzarella shredded mozzarella cheese
- 1/2 cup Parmesan shredded parmesan cheese
- Parsley for garnish
Directions
- 1
In a large dutch oven, heat olive oil over medium heat then add onion and carrot. Saute for 3-4 minutes then add garlic and season with Italian seasoning, red pepper flakes, salt, and pepper.
- 2
Reduce heat to low. Add butter and mix in until fully melted. Sprinkle in flour and cook for about 1 minute.
- 3
Slowly pour in heavy cream then chicken broth. Increase heat to simmer soup for 5-7 minutes or until it begins to thicken.
- 4
Add pasta and shredded chicken and cook for another 6-8 minutes or until pasta is fully cooked.
- 5
Remove from heat and stir in mozzarella and parmesan. Garnish with fresh parsley.