Wednesday, January 20, 2016

Creamy Chicken, Spinach, Tortellini, and Mushroom Soup

Hot Soup to keep you warm during the cold winter months...

Ingredients


1 ½ Tbsp. Olive Oil
1 Medium Chopped Yellow Onion
3 Medium Diced Carrots
8 oz. Mushrooms - sliced
3 Cloves of Garlic - chopped
4 ½ Cups Low Sodium or No Sodium Chicken Broth/Stock
3 Cups Diced Cooked Chicken
1 tsp. Dried Oregano
½ tsp. Dried Thyme
¼ Cup Butter
⅓ Cup Flour
2 Cups Milk
½ Cup Fat Free Half and Half
½ Cup Half and Half
8 oz. Three Cheese Tortellini
4 Cups Fresh Spinach
Parmesan Cheese for Sprinkling
Salt and Pepper to Taste


Making your Roux:

1. In a small sauce pan, Melt butter over medium heat.
2. Add flour and cook whisking it constantly for 1 minute.


3. While whisking vigorously, slowly Pour in milk and 1 cup of the Chicken Broth.


4. Bring mixture to a boil and cook 1 minute.
5. Set aside.


After you make your Roux:

1. Saute onions, carrots, and mushrooms in olive oil for 4 minutes.
2. Add garlic and cook an additional 1 minute.


3. Then Add the remaining 3 ½ cups of chicken broth, the oregano, and the thyme.


4. Bring to a boil and then Reduce to medium heat and Simmer for 3 minutes.
5. Add tortellini and let Simmer for another 5 minutes.


6. Stir in your roux, half and half, chicken, and fresh spinach.


7. Reduce heat to low and cover until spinach wilts a bit.


8. Salt and Pepper to taste and Serve with Parmesan Cheese on top.




For a printable version of this recipe, go here:
https://docs.google.com/document/d/1okCo5vwG3eQX9BkJGAbNg2Z6YXC8ZleFxZozNzTugKk/edit?usp=sharing