Got some left over chicken? Let's make Chicken Tortellini Soup!
The weather in San Diego County has been strange lately. Gray, wet, and cold. Not at all like we expect at this time of year. In other words, perfect soup weather. There's nothing like a hearty bowl of soup to comfort you when you just want to stay inside and get cozy. I made this soup today, and Harry says it's the best one yet.
1/3 cup of real butter
1/4 cup finely diced onion
2 cloves of crushed garlic
2 cups diced chicken breast, cooked
1/3 cup of flour
1/2 of a carrot, shredded
1 stick of celery, shredded
2 cups whole milk
2 cups heavy cream
3 chicken bullion cubes
pepper to taste
Over medium heat melt butter then add the onion and saute until the onion is translucent. Add the garlic and continue to saute for another minute. Add chicken and stir. Add the flour and stir until it's all incorporated into the chicken mixture. Next add the milk and cream. Stir well, and add in the carrot and celery. Add in the bullion cubes and stir until they're dissolved. Crack some fresh pepper to taste. Cover and simmer for 10 minutes. Lastly, add about 2 cups of cooked tortellini, stir and serve.
Do Not Add Any Salt, as the bullion makes it salty enough.
Mix it up - you could substitute gnocchi instead of tortellini.