Roasted Garlic Chicken Parmesan Soup

Ingredients

• For the roasted garlic: 1 whole head of garlic; 1 tsp olive oil; pinch of salt
• For the chicken: 1 lb (450 g) boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the soup: 1 tbsp olive oil; 1 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery, finely diced
• 4-5 fresh garlic cloves, minced
• 1 whole head roasted garlic paste
• 2 tbsp all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth, plus more as needed
• 1-1/2 cups (360 ml) milk
• 3/4 cup (75-85 g) dry small pasta shells or ditalini
• 3/4 cup (65-75 g) freshly grated Parmesan
• 2 cups (60 g) baby spinach
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp Italian seasoning
• 1/4 tsp red chili flakes (optional)
• 1-2 tsp fresh lemon juice
• Salt and black pepper, to taste
• For serving: fresh parsley, finely chopped; extra freshly grated Parmesan; freshly cracked black pepper; toasted sourdough bread

Steps

1. Preheat the oven to 400°F (200°C). Slice off ~¼ inch of the top of a garlic head, sprinkle with salt and olive oil, and roast for 35-45 minutes until the cloves are golden, completely soft and caramelized.
2. Let the garlic cool slightly, squeeze the cloves out of their skins and mash with a fork into a smooth paste; set aside.
3. Pat the chicken dry, coat with the seasoning, and sear in a Dutch oven with a tbsp olive oil over medium heat until golden and cooked to ~165°F (74°C); shred and set aside.
4. Reduce the heat, add a tbsp each of olive oil and butter, then add the onion, carrot and celery and sauté for 5-6 minutes until softened.
5. Add the chopped fresh garlic, cook for 45 seconds, then add the mashed roasted garlic, mix and cook for another 30 seconds.
6. Sprinkle in the flour and stir for a minute to coat everything, then pour in the broth, stirring continuously to prevent lumps.
7. Add the Dijon, thyme, Italian seasoning and chili flakes; pour in the milk and stir.
8. Bring to a gentle simmer and cook for 5 minutes; do not boil vigorously after adding the milk.
9. Add the dry pasta and cook per package instructions (~10 minutes), stirring frequently to prevent sticking.
10. Once the pasta is tender, reduce heat to low and gradually stir in the grated Parmesan, shredded chicken and spinach; cook for 2 minutes until the spinach is wilted.
11. Finish with lemon juice, salt and pepper; ladle into bowls and top with more Parmesan, black pepper, chili flakes and lemon juice.

The reel

via @recipesbydrritu

Tips

• Salt the pasta water until it tastes seasoned. That's where the dish gets its salt.
• Hold back a cup of the cooking water and loosen the sauce with it.
• Toss the pasta with the sauce off a hard boil so cheese stays smooth.

Questions