How to make creamy chicken tortellini soup with alfredo

How about making Alfredo Creamy Chicken Tortellini Soup today with us, easy and simple steps and also learn how to make a creamy Carrot Tomato Soup with just five ingredients.
Creamy Alfredo Chicken Tortellini Soup Ingredients:
3 tablespoons unsalted butter, divided
1 pound chicken strips
2 large garlic cloves, grated
3 tablespoons flour
3 cups warm chicken broth
2 cups cream, halved, warm
½ teaspoon kosher salt
⅛ teaspoon fresh black pepper
¾ cup parmesan cheese
3 cups frozen broccoli
1 ½ cups cheese tortellini, chilled
How to make Creamy Alfredo Tortellini Chicken Soup:
Heat a medium saucepan to medium heat. Season the chicken on both sides with salt and pepper.
Add a tablespoon of butter to the pan. Fry the chicken until golden brown on both sides and until fully cooked. 2-3 minutes on each side. Remove the chicken from the pot and set aside to cool slightly.
Add the remaining oil to the saucepan. Once the butter has melted, reduce the heat to low and add the garlic. Cook for 30 seconds, then add flour, stirring constantly. If it sticks together, don’t worry! Continue cooking for 1-2 minutes, then remove the pan from the day.
Slowly add about ¾ cup of broth, whisking vigorously until there are no lumps. Gradually add the remaining broth, whisking. Add cream in half, and also in half, continuing to beat.
Add salt and black pepper, let the mixture simmer until it comes to a boil, then lower the heat and let the mixture simmer for 5-6 minutes. Add Parmesan cheese. Continue whisking until the cheese is melted and the soup thickens, about 3 to 4 minutes. Add broccoli and tortellini. Continue cooking until the tortellini are tender, 5 to 7 minutes.
While the soup is cooking, cut the chicken into equal pieces. When the tortellini and broccoli are ready, add the chicken. Season the soup to your taste with salt and pepper.
Garnish with grated parmesan cheese and black pepper.

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