A big bowl of Creamy Chicken Tortellini Soup is the best way to warm up on a cold day!
Servings: 4to 6 servings
Author: Julie Kotzbach
4boneless skinless chicken thighs
2celery stalksends removed
2carrotspeeled & ends removed
10ouncesrefrigerated cheese tortellini
4ouncescream cheeseat room temperature
Melt the butter in a large pot over medium-high heat.
Season and chicken thighs with salt and pepper. Arrange the thighs in a single layer in the bottom of your pot. Cook for 3-4 minutes per side, turning once, until no longer pink. Remove to a plate; set aside.
While the chicken is cooking dice the celery, carrots, onions, and garlic.
Add all the diced veggies to the pot. Stir to coat in the chicken juices and fat. Cook for 5 minutes, or until the veggies are tender.
While the veggies cook, rinse the spinach. Use a paper towel to dry to try the spinach and squeeze as much water from it as you can. Rough chop the spinach. Set aside.
Sprinkle the veggies with flour and stir to coat. Cook for 2 minutes.
Pour in the chicken broth and add the spinach, tortellini, Italian seasoning, salt, and pepper. Stir to combine.
Bring to a boil and cook for 6 minutes. Add the cream cheese in small pieces to the soup. Stir the soup often to help break down the cream cheese.
Pour in the milk and stir. Cook the soup for 2-3 minutes to thicken slightly. Shred or dice the chicken and add it into the soup. Stir to combine.
If you prefer, you may substitute 2 chicken breasts in place of the chicken thighs. I recommend dicing the breasts before cooking.