Nicky's Kitchen SanctuaryCreamy Chicken and Tortellini Soup Recipe
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Ingredients
Serves 4- 1 small onion (peeled and finely diced)
- 2 medium carrots (peeled and chopped into chunks)
- 2 sprigs of thyme or 1 tsp dried thyme
- 2 sticks of celery (sliced)
- 2 tbsp lemon juice
- 250 g (8.8 oz) pack of fresh tortellini (I recommend ham+cheese or mushroom+cheese flavours)
- a few sprigs of fresh thyme
- 300 g (10.5oz) cooked shredded chicken (this is approx 2 medium chicken breasts or 3/4 of the meat from a small rotisserie chicken)
- 600 ml (2 1/2 cups) chicken stock (water plus 3 stock cubes is fine)
- 300 ml (1 1/4 cup) milk (full fat is best, but half-fat works too.)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp plain (all-purpose) flour
- 2 tbsp unsalted butter
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Steps
- Step 1
Add the carrots, celery, salt, pepper, thyme and stock to a saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
- Step 2
Take another large saucepan and add in the butter and onions. Heat on low-medium and cook the onion for about 5-6 minutes, stirring often, until soft.
- Step 3
Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux).
- Step 4
Add the milk to the roux a little at a time stirring continuously with the whisk until all the milk us incorporated.
- Step 5
Then pour in the stock and veggies you cooked earlier into the large saucepan with the milk mixture and stir until fully combined
- Step 6
Add in the shredded cooked chicken. Bring back to *almost* boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice if needed.
- Step 7
Add the fresh tortellini and heat through for 3-5 minutes (depending on the size of the tortellini) until hot inside.
- Step 8
Season to taste with salt and pepper and then sprinkle on some fresh thyme, before serving.
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Add the carrots, celery, salt, pepper, thyme and stock to a saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
Source: Nicky's Kitchen Sanctuary
