2 tablespoons butter
2 tablespoons extra virgin olive oil
½ cup diced sweet onion, such as Vidalia
1 cup chopped celery (small pieces)
1 cup chopped carrots (small pieces)
2 tablespoons all-purpose flour
2½ – 3 quarts chicken stock
¼ cup fresh flat-leaf parsley, chopped
1½ cups dry alphabet pasta
1 cup light cream
1 fully-cooked Rotisserie Chicken, meat pulled from the bones and shredded
Kosher salt to taste
¼ teaspoon freshly ground black pepper
In a 5-quart soup pot over medium heat, melt butter and oil. Once melted and frothy, add onion, celery and carrots and sauté five minutes.
Add flour, stir and cook for two minutes.
Add 2½ quarts stock and parsley and raise heat to high. Once boiling, add pasta and reduce to medium and cook until noodles are tender, about eight to ten minutes.
Remove cover and add cream and chicken. Add salt and pepper to taste.
Keywords: Alphabet Soup