Cream of Chicken with Tortellini Soup

Here’s what we had for lunch on a snowy cold day this week.  I had cooked chicken to use, and some of the cheese tortellini in the cupboard.  I also freeze chopped onion and celery so I had a real head start on this recipe.  Don’t boil the tortellini hard; it will break up.

 I like dried shelf-stable cheese tortellini; the least expensive is the Priano brand from Aldi’s.  The other brand in this area is from Barilla; its good but is more expensive.   Of course, you can also use a package of refrigerated tortellini, or you can use plain noodles instead and cook until they are done.                  

Cream of Chicken with Tortellini Soup

  5           cups  Chicken Stock

     2/3    cup  Celery -- medium dice

     2/3    cup  Carrots -- very thinly sliced

     1/2     cup  onion -- diced

  9           ounces  Dried cheese tortellini -- purchased

  1           cup  whole milk

  6           tablespoons  flour

  3           cups  cooked chicken -- large dice

     2/3    cup  peas -- optional

  1 1/2    tablespoons  sherry

  1 1/2    teaspoons  poultry seasoning

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, onion and tortellini. Simmer uncovered for about 8-10 minutes, until the tortellini are cooked. (Change time if using other pasta - follow package directions).

Make a slurry of the milk and flour, stir into the broth. Add the cooked chicken meat and peas and heat through until thickened and hot, about 4-5 minutes. Season to taste and serve.

6 Servings