Tender chunks of chicken, pasta and fresh veggies in a thick and creamy cheese soup
published on 19 October, 2018 at 12:34
Ingredients:
2 tablespoons unsalted butter
1/2 medium yellow onion
4 ounces baby carrots
2 cloves garlic,
1 pound boneless skinless chicken breasts
1/2 medium yellow onion
4 ounces baby carrots
2 cloves garlic,
1 pound boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken stock
1 cup half-and-half
1 teaspoon crushed red pepper flakes
9 ounces cheese tortellini, frozen or fresh
2 cups freshly shredded Parmesan cheese
2 ounces fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups reduced-sodium chicken stock
1 cup half-and-half
1 teaspoon crushed red pepper flakes
9 ounces cheese tortellini, frozen or fresh
2 cups freshly shredded Parmesan cheese
2 ounces fresh baby spinach
Directions:
Warm a large pot over medium-high heat. Add the butter and let it melt. Add the onion and carrots. Cook the vegetables, about 3 minutes. Add the garlic and cook for 30 seconds. Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it. Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes. Add the tortellini to the pot and cook until al dente, 5 to 7 minutes. Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.
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