This is one of my favorite soups. I first tried it at Pizza Factory and fell in love. Here is my version. After spending a night in the hospital with my sick daugther, I am ready for some.
Directions:1. In medium sauce pot, heat 1 can chicken broth with 1 1/2 cups water and bring to a boil. Add shoestring carrots, and chopped celery, 2 cups of each. Simmer on low til veggies are tender. Set aside.
2. Cook 1/2 package or box of bowtie pasta according to directions; drain and set aside.
3. Boil chicken breast in water til cooked. Shred and set aside. Canned chicken breast also works great.
4. In large soup pot over medium heat, melt 3/4 cube butter; whisk in 3/4 c flour. Add 2 cups milk and 2 cups cream. Whisk and cook til thickened. Once thickened, add broth mixture with veggies. Whisk in and cook over medium heat to desired thickness. Add 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese. (The Mexican blend works great). Season with salt, pepper, garlic salt, and onion salt. Add bowtie pasta and shredded chicken.
5. Enjoy with a fresh loaf of French bread.