Ingredients and Weight:
- Chicken broth: 8 cups
- Chicken breasts, boneless, skinless: 2 lbs
- Tortellini: 1 lb
- Cream cheese: 8 oz
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Carrots, diced: 1 cup
- Celery, diced: 1 cup
- Onion, diced: 1 cup
- Garlic, minced: 2 cloves
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, bring chicken broth to a boil.
- Season the chicken breasts with salt and pepper and add to the boiling broth. Reduce heat to medium-low and simmer for 12-15 minutes or until cooked through.
- Remove the chicken from the pot and let cool. Shred or dice the chicken into bite-sized pieces.
- In a separate pot, cook tortellini according to package directions.
- While the tortellini is cooking, bring the chicken broth back to a low simmer. Add carrots, celery, onion, and garlic to the pot and cook until softened, about 5-7 minutes.
- Stir in shredded chicken, cooked tortellini, cream cheese, and heavy cream. Bring to a simmer and cook until the cream cheese has melted and the soup has thickened, about 5 minutes.
- Stir in Parmesan cheese and season with salt and pepper to taste.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful
- Loaded with tender chicken and tortellini
- Comforting and satisfying
User Comments:
- "This soup is fantastic! It's so creamy and flavorful, and the tortellini adds a nice touch. I'll definitely be making this again."
- "I love the simplicity of this soup. It's easy to make and it's always a hit with my family."
- "This is the perfect soup for a cold winter night. It's warm and comforting, and it fills you up."
Special Precautions and Tips:
- If you don't have cream cheese, you can use 1/4 cup all-purpose flour to thicken the soup.
- You can add other vegetables to the soup, such as peas, corn, or mushrooms.
- Serve the soup with crusty bread or crackers for dipping.
