Creamy Chicken Tortellini Soup

Name: Creamy Chicken Tortellini Soup
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 3 clove garlic, crushed; 3 tbsp all-purpose flour; 4 cup milk; 14 oz chicken broth; 1 1/2 cup mushrooms, sliced; 1 onion, chopped; 1/2 tsp dried basil, crushed; 1/4 tsp salt; 1/4 tsp oregano, crushed; 1/8 tsp cayenne pepper; 9 oz tortellini; 12 oz evaporated milk; 6 cup baby spiniach; 1 ground black pepper; 1 grated parmesan cheese

Misty Bass @AngelsKisses75

Fort Dodge, Iowa

Creamy Chicken Tortellini Soup

Misty Bass @AngelsKisses75

Saved

Ingredients

2boneless skinless chicken breasts
3 clovegarlic, crushed
3 tbspall-purpose flour
4 cupmilk
14 ozchicken broth
1 1/2 cupmushrooms, sliced
1onion, chopped
1/2 tspdried basil, crushed
1/4 tspsalt
1/4 tsporegano, crushed
1/8 tspcayenne pepper
9 oztortellini
12 ozevaporated milk
6 cupbaby spiniach
1ground black pepper
1grated parmesan cheese

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Steps

1

Cut up and gently brown chicken.
2

Melt butter in a large stock pot. Saute garlic and onions.
3

Add flour to sauteed onion and garlic to make a paste. Cook for about five minutes. Cooking the flour for at least five minutes lessens the starchy flour taste.
4

Gradually whisk the milk in to the paste. Heat to a creamy sauce.
5

Stir in broth and whisk until smooth.
6

Stir in cooked chicken, mushrooms, basil, oregano, cayenne pepper. Crushing the herbs together opens the flavor.
7

Cover and allow to slow cook for about an hour.
8

Stir in tortellini, ripped spiniach, and evaporated milk. Cover and slowly simmer for another 45 minutes.