12 to 16ouncestri-color rotini, depending on how noodly you want it
8cupsmilk
¼cupflour
2 to 3cupscooked, shredded or chopped chicken
Creamy Topping:
2cupsricotta cheese
1teaspoondried basil
Salt and pepper to taste
½cupfreshly grated Parmesan cheese
1cupshredded mozzarella cheese
Chopped fresh tomatoes
Instructions
In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
Whisk or blend together the milk and flour.
Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.
Notes
Halving the Recipe: this makes a big ol' pot of soup, so feel free to halve the recipe for a smaller crowd.Chicken: also, if you don't have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that's been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.