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Enjoy this recipe from Mom's Best Sunday Suppers.
Submitted by: Mary Patenaude from Griswold, CT
1/4 c. butter
1 onion, diced
2 carrots, peeled and finely chopped or shredded
2 stalks celery, finely chopped or shredded
4 c. chicken broth
2 cubes chicken bouillon
12-oz. pkg. frozen cheese tortellini, uncooked
4 c. milk
2 c. half-and-half
4 c. cooked chicken, diced
Melt butter in a large soup pot over medium heat. Add onion, carrots and celery; sauté until tender. Add chicken broth and bouillon; bring to a boil. Add tortellini and cook for 15 minutes, or until tender, stirring occasionally. Reduce heat to low; add milk, half-and-half and chicken. Cook, stirring constantly, until heated through. Makes 6 to 8 servings. | |
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Melt butter in a large soup pot over medium heat. Add onion, carrots and celery; sauté until tender. Add chicken broth and bouillon; bring to a boil. Add tortellini and cook for 15 minutes, or until tender, stirring occasionally. Reduce heat to low; add milk, half-and-half and chicken. Cook, stirring constantly, until heated through. Makes 6 to 8 servings. |
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