Chicken Tortellini Soup

Ingredients

• 2 boneless skinless chicken breasts, (cut into small bite-size pieces)
• 2 tablespoon butter, (divided)
• 1 tablespoon olive oil
• 1 cup carrots, (sliced)
• 1 cup celery, (sliced (or diced))
• 1 cup onion, (diced)
• 2 cloves garlic, (minced)
• 2 tablespoons all purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 32 ounce chicken broth
• 2 cups heavy cream
• 19 ounce frozen tortellini, (about 4 cups, thawed)
• 1 cup corn (frozen)

Instructions

1. 1

   In a large pot or Dutch oven, over medium heat, add 1 tablespoon of butter and oil.

2. 2

   Add chicken and cook for 4-6 minutes, stirring frequently. Remove from the pan.

3. 3

   Add remaining tablespoon of butter, carrots, celery, and onions. Sauté until tender and then add garlic. Cook for 2 additional minutes.

4. 4

   Sprinkle seasoning over vegetables. Stir, then sprinkle flour over veggies. Stir and cook for 2 minutes.

5. 5

   Pour chicken broth and heavy cream into vegetable mixture and bring to a slight boil.

6. 6

   Add chicken, corn, and tortellini to the pot. Stir and cook for an additional 5-6 minutes or until tortellini is cooked.