• Two Chicken Breasts
• 2 Tablespoons of Olive Oil
• 3 Carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4 cloves of garlic
• Salt/Pepper/Italian Seasoning
• 5 Tablespoons of Butter
• 3 Tablespoons of All Purpose Flour
• 4 Cups of Chicken Broth
• 1 Cup of Heavy Cream
• Fresh Tortellini

Start with a Dutch oven or soup pot on medium heat. Sauté your chicken breasts in olive oil till cooked through.

Remove and add two tablespoons of butter, carrots, celery, onion, garlic, and seasonings. Cook for 3-5 minutes or until your onions are translucent. Do not burn the garlic.

Move your veggies where there is an open space of pan in the middle and add your remaining 3 tablespoons of butter. Once melted, add in your 3 tablespoons of flour and combine in the center. Incorporate the veggies into the roux. Cook the mixture for 3-4 minutes.

Add in your 4 cups of broth and mix well. Once mixed, add in your cup of heavy cream. Bring to a simmer. While waiting, go ahead and shred your cooked chicken breasts. Add in your shredded chicken.

Once the chicken is added, add your tortellini to the soup. If you buy the fresh tortellini (usually next to the eggs in the refrigerated section of the store), it should only take 3-5 minutes max for the pasta to cook. Once cooked, you can serve! Typically we have a grilled cheese with ours as well! Enjoy!