Tender chicken, vegetables, and pasta in a creamy, comforting broth.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
→ Pasta
08 - 1 cup ditalini pasta, uncooked
→ Broth & Dairy
09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream
12 - 2 tablespoons unsalted butter
→ Thickener & Seasonings
13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage, optional
# How To Make It:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and stir continuously for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth to avoid lumps, then add whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add ditalini pasta, dried thyme, optional dried sage, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Continue simmering for 3 to 5 minutes until peas are tender and broth is creamy and thickened.
06 - Adjust seasoning to taste. Remove from heat, stir in chopped fresh parsley, and serve warm, garnished with additional parsley if desired.
