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Ingredients :
▢ 1 French baguette cut into 1-inch slices
▢ 2 tablespoons olive oil
▢ ½ cup shredded cheese cheddar or Italian blend
▢ ⅛ teaspoon crushed red pepper flakes
For the Soup
▢ 2 boneless, skinless chicken breasts or 3 cups cooked chicken
▢ Kosher salt to taste
▢ Freshly ground black pepper to taste
▢ 2 tablespoons vegetable oil
▢ 2 tablespoons unsalted butter ¼ stick
▢ 3 carrots cut into ⅛-inch slices
▢ 1 rib celery cut into ⅛-inch slices
▢ 1 yellow onion diced
▢ 4 cups chicken stock
▢ ¼ cup semi-dry or dry white wine one you like to drink; optional
▢ 1 teaspoons fresh thyme leaves
▢ ¼ teaspoon freshly grated nutmeg
▢ ¾ tablespoon Dijon mustard
▢ ½ pound small shell pasta uncooked
▢ 2 cups whole milk or half-and-half
▢ ½ cup shredded Gruyére cheese
▢ 1 cup shredded Colby Jack cheese
▢ ½ cup shredded Cheddar blend cheese
▢ Chopped fresh parsley optional, for garnish
▢ Smoked paprika or grated nutmeg optional
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