Serves 4-6 ( I doubled it because my kids loved it!)
Ingredients: 8oz mini shells pasta 1 Tablespoon extra virgin olive oil 1 Tablespoon butter 2 garlic cloves, minced 2 Tablespoons flour 3/4 cup chicken broth 3/4 cup milk (I used skim) salt & pepper 1/4 cup grated parmesan cheese 1/2 teaspoon garlic powder (not garlic salt) 2 teaspoons parsley flakes
Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary
Ingredients: 2 Tablespoons butter 1/2 small onion or 1 large shallot, chopped 2 celery stalks, chopped 2 small carrots, chopped salt & pepper 2 garlic cloves, minced 1/2 teaspoon dried thyme 8 cups chicken broth 2 chicken breasts, cut in half 3/4 cup wild/brown rice blend 1 cup milk 1/4 cup flour
Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 15-40 minutes or until rice is tender (depending on type of wild rice. Mine took about 15 min.)
In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.