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Chicken-Tortellini Soup
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Description
A hearty dish of chicken, cheese tortellini, and vegetables—easy enough for a weeknight, impressive enough to serve to discerning guests.
Ingredients
- 7 cups Chicken Stock
- 1 Tablespoon Chicken Base
- ½ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- 2 teaspoons Italian Seasoning
- 1-½ pound Chicken Breast, Boneless
- 1 cup Carrots, Thinly Sliced
- ¼ cups Celery, Thinly Sliced
- 1 cup Mushrooms, Thinly Sliced
- 12 ounces, weight Cheese Tortellini, Frozen
- 1 Tablespoon Melted Butter
- 1 Tablespoon Flour
- ¼ cups Shredded Parmesan Cheese For Garnish
Preparation
1. Add chicken broth, chicken base, garlic powder, onion powder, Italian seasoning, and chicken breast to a large pot. Bring to a boil and reduce to a simmer for 15-20 minutes to cook chicken. Remove chicken breast from pot, shred, and set aside.
2. Add carrots and celery to liquid, simmer for 10 minutes.
3. Add mushrooms and tortellini to pot, simmer for 5 minutes.
4. In a small dish, stir together butter and flour to make a roux. Add to soup and gently stir to combine.
5. Return chicken to pot and simmer for 5 minutes.
Serve hot, with shredded Parmesan used to garnish each dish.
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