Ingredients

The following ingredients have 8 Servings
  • 1 roasted chicken - the meat from 2 breasts and 2 thighs (Or use leftover turkey. )
  • 2 Tablespoons butter + 2 Tablespoons olive oil
  • 2 medium onions or 1 large onion chopped
  • 3 cloves garlic (minced)
  • 12 basil leaves (sliced into ribbons)
  • 3 bay leaves
  • 1 cup finely diced carrots
  • 1 fennel bulb (finely diced)
  • 1 cup frozen or fresh peas
  • 1-10 oz. can Ro-tel tomatoes
  • 45 oz. chicken broth
  • 27 oz. beef broth
  • 6 oz. ditalini pasta prepared according to package directions ***
  • Kosher salt and freshly ground black pepper****
  • Lemon wedges
  • green onions (sliced (optional for garnish))
  • freshly ground Parmesan cheese

Instruction

  • Melt the butter with the olive oil in a large Dutch oven or pot. Sauté the onions and garlic until soft and translucent.
  • Mix in the carrots, fennel, bay leaves, basil ribbons, Ro-tel tomatoes, and peas. Stir and bring to a simmer and continue to cook for about 8 to 10 minutes.
  • Add all the liquid and chicken. Bring to a simmer and continue to cook for about 5 minutes.
  • Season with salt and pepper to taste.
  • Add the cooked ditalini and bring back up to a simmer.
  • Ladle into bowls and add a squeeze of lemon, and sprinkle with some Parmesan cheese.