This warm and comforting soup will hit the spot on a cold evening.
Ingredients
1½ lbs chicken breasts or thighs, cubed
6 tbsp butter, divided
½ cup sweet onion, diced
2 garlic cloves, minced
5 carrots peeled and sliced
4 celery stalks, sliced
1 tsp salt
½ tsp pepper
2 tsp dried thyme
⅓ cup flour
8 cups chicken broth or stock
4 cups dry tortellini
Instructions
In a large stockpot or dutch oven, heat 3 tbsp butter until melted and bubbly. Add cubed chicken and cook until lightly browned. Remove chicken from pot and keep warm. Add remaining butter, onion, garlic, carrots and celery. Saute in pot for 5-7 minutes until vegetables are browned and tender. Add salt, pepper and thyme. Stir gently. Sprinkle in flour and coat the veggie mixture. Cook for 1 minute. Pour in broth and bring soup to a boil. Turn down heat, add chicken back in and add tortellini. Cook tortellini for time specified on package minus one minute. Turn off heat and serve.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/03/chicken-and-tortellini-soup.html