Post by Kathy on Jan 20, 2017 21:46:04 GMT
Creamy Chicken Tortellini Soup
This soup has the taste of Chicken & Dumplings! It is so delicious! It tasted so much like Chicken & Dumplings to me that I will make my next meal of Chicken & Dumplings like this! What a surprise with the tortellini! This was my 1st time eating tortellini and it won't be my last!
The soup was so creamy with the heavy cream mixed in with the broth and chock-full of veggies! The red pepper flakes and thyme add a nice twist to the taste! Make sure you add enough salt & pepper to your taste as well! Happy Tummies with this comfort soup!
Thanks to my son's girlfriend, Kandice, for the recipe!
Recipe adapted from A SPICY PERSPECTIVE
1 tablespoon Extra Virgin Olive Oil
1 pound boneless skinless chicken breast, cut into chunks
salt & pepper, to taste
½ cup sweet onion, diced
½ cup red bell pepper, seeded and diced
½ cup carrot, diced
1 Tablespoon minced garlic
4 cups chicken broth
1 Tablespoon fresh thyme
red pepper flakes, to taste
1 (9 ounce) package Refrigerated Three Cheese Tortellini, leave package out while preparing everything
1/3 cup heavy cream
2 tablespoons fresh chopped parsley
In a skillet, heat olive oil. Season chicken with salt & pepper.
Add cut chicken to skillet and cook 5 minutes or so or until chicken is lightly browned and no longer pink. Add onions, bell pepper, carrots and garlic and saute 5 minutes. You may need to add a little more olive oil.
Add chicken broth, thyme, red pepper flakes and more salt & pepper if desired. Bring to a low simmer boil and boil 15-20 minutes or until veggies are tender. Mix well.
Stir in the tortellini and stir well so it doesn't stick together.
Once the tortellini is cooked, if it has sat out while you were preparing soup it should take 5-7 minutes or about 10-14 minutes if it hasn't sat out, turn off the heat. Stir in heavy cream. Add a little more cream if desired.
Garnish with parsley to serve.
