Creamy Chicken Tortellini Soup

Chicken noodle soup is a great comfort food for cold and rainy days. And yesterday was one of those days. It was dark, overcast and cold with a light mist all day and this soup hit the spot. I added the milk and cream at the end, since Phil likes creamy soups, but you are welcome to omit it for a broth-y soup.

Creamy Chicken Tortellini Soup
Serves 6

Ingredients

• 1 chicken breast
• 1 onion, diced
• 2 tablespoons butter
• 3 carrots, diced
• 2 stalks of celery, diced
• 1/4 cup all purpose flour
• 5 cups of chicken stock
• 1 tablespoon each garlic powder, onion powder and Italian seasoning
• 1 teaspoon pepper, or more to taste
• 1/4 teaspoon cayenne powder
• 1 teaspoon paprika
• 1 bay leaf
• 1 bag of cheese tortellini
• 1/4 cup heavy cream
• 1/2 cup milk

Directions

1. In small sauce pan place chicken breast and fill with enough water to cover chicken. Place over medium-high heat and cook about 15-20 minutes until chicken is thoroughly cooked. Once cooked, place in mixer with paddle hook attachment until chicken is shredded. Set aside.
2. Meanwhile, in large stock pot add butter and onions and cook on medium until onions are clear, about 5 minutes. Add carrots and celery and cook about another 5 minutes. Add flour and mix to coat all of the veggies.
3. Stir in the chicken stock, all spices including the bay leaf and turn heat to low. Bring to a low simmer until carrots are tender, about 20 minutes.
4. Add shredded chicken and bag of cheese tortellini and cook 3-5 minutes, or according to package directions. Don't forget to take out the bay leaf floating around in the soup!
5. Remove from heat and add cream and milk, stir to combine and serve.