Savory Chicken Alfredo Soup

chefjeanpierre.com

Stephanie Rountree

3 ounces Unsalted Butter

½ cup All-Purpose Flour

2 cups Milk, adjust as needed

½ cup Shallots, sliced

1 stalk Leeks, sliced

1 Green Onion (Scallion), finely chopped

1 Bell Pepper - color unspecified, finely diced

2 medium Carrots, thinly sliced

2 stalks Celery, chopped

2 large Potatoes, cubed

6 cups (1.4 liters) Chicken Stock, adjust as needed

1 ½ tablespoons Garlic, minced

2 Chicken Breasts, cubed

4 ounces Mushrooms, sliced

1 ½ cups Cavatelli Pasta - or any small pasta

¼ cup Heavy Cream, adjust as needed

¾ cup Parmesan Cheese, grated

Salt and pepper to taste

Cornstarch: As needed (optional, for adjusting thickness)

Directions at chefjeanpierre.com

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