Cream of Chicken Fusilli Soup

Cream of Chicken Fusilli Soup

Baby it’s cold outside! But it sure is cozy inside with this delightful soup! Creamy and packed with fusilli, it will keep you warm on a chilly winter’s night! This Cream of Chicken Fusilli Soup will be the hit of your family dinner! I promise! Great for leftovers the next day, too!

Cream of Chicken Fusilli Soup

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Ingredients

  

• 1 tablespoon olive oil
• 6 skinless bone-in chicken thighs
• 1 yellow onion chopped
• 2 garlic cloves minced
• 2 large carrots sliced
• 1 celery stalk diced
• ⅓ cup plain | all-purpose flour
• 2 tablespoons fresh chopped parsley
• handful fresh dill
• 1 good pinch of salt adjust to you taste
• 4 cups chicken broth
• 5 cups whole milk
• 10 ounces fusilli

Instructions

 

• Heat oil in a large pot over medium heat.
• Sear chicken thighs on both sides until golden.
• Add onion, garlic, carrots, celery, dill.
• Sauté 5 mins.
• Add flour, parsley and salt, cooking 3 more mins.
• Add broth.
• Raise to a boil.
• Reduce heat, cover partially and simmer 25 mins until chicken is cooked.
• Remove chicken and shred, Put shredded chicken in soup.
• Add milk and pasta.
• Boil and cook 8 mins.
• Taste for salt.
• Serve!

Adapted from Cafe Delites