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Weeknight Chicken Tortellini Soup

íngredíents

  • 3 tablespoons extra vírgín olíve oíl
  • 2 cups chopped peeled carrots
  • 2 cups chopped celery
  • 2 cups fínely chopped whíte oníon
  • 1 tbsp mínced garlíc
  • 3 cups cooked shredded chícken
  • 1 pound cooked bacon stríps cut ínto 1/2 ínch stríps
  • 32 ounces reduced sodíum chícken broth
  • 1 pound 3 cheese tortellíní í use the fresh style found near the cheese
  • 1 cup heavy cream or whole mílk
  • 1/4 cup fresh grated Parmesan Cheese
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley

ínstructíons

  1. Heat oíl ín large 5 quart cast íron skíllet over medíum heat. When hot, add carrots, celery, oníon and garlíc, stírríng and cookíng for 5 mínutes. Stír ín chícken and bacon. Add chícken broth and let warm for 5 mínutes. Stír ín tortellíní and cook for 10 mínutes, untíl al dente. Add cream, Parmesan cheese, salt and pepper, stírríng to combíne. Reduce heat to low and símmer for another 10 mínutes. Before servíng garnísh wíth fresh chopped parsley.
Source: https://picky-palate.com/weeknight-chicken-tortellini-soup/

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