Chicken Tortellini Soup with Leeks
Servings: 6
Ingredients
- 4 tablespoon butter
- 2 tablespoon olive oil
- 3 medium sized leeks, cleaned and sliced thinly, tough greens discarded
- 2 medium carrots, cut into ¼” inch cubes
- 1 stalk of celery with leaves, diced
- salt and pepper to taste
- 6 cloves of garlic, crushed
- 3 tablespoon all-purpose flour
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ¼ teaspoon fresh grated nutmeg
- 1 cup heavy cream
- 32 oz chicken stock
- 1 cup water
- 2 cups cooked chicken thighs or breasts, shredded
- 12 oz frozen cheese tortellini
- fresh parsley leaves and shaved parmesan cheese, for serving
Instructions
- Melt the butter with olive oil in a large stock pot over medium heat 2. Add the carrots, celery and leeks, and season with salt and pepper. 3. Cook, stirring occasionally for 10-12 minutes, until leeks are softened. 4. Add the dried thyme, poultry seasoning, crushed red pepper flakes, and garlic and stir to combine. Cook for 1 minute, until just fragrant. 5. Add the flour and cook 2 minutes more, stirring occasionally. 6. Slowly stir or whisk in the chicken stock and water, until well combined. 7. Add the shredded cooked chicken to the pot, cover and cook over medium heat for 10-15 minutes, until the carrots are softened. 8. Add the heavy cream, nutmeg and tortellini. Taste and add salt and pepper if needed. 9. Cover and cook 10 minutes more. 10. Serve hot with parmesan cheese and fresh chopped parsley, if desired.