WIC Approved Creamy Chicken Tortellini Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice all vegetables uniform in size. Add to a large pot or Dutch oven with the oil. Heat over medium high until veggies are soft. About 4 minutes.

Step 2

Add garlic and butter to the center of the pot. Pushing the veggies to the sides to create a hole. Let the butter melt fully.

Step 3

Whisk in the flour to the garlic butter until it thickens. Mix all of the veggies and roux together until an even paste is coating them.

Step 4

Slowly add in the broth and milk. Bring to a simmer while mixing often.

Step 5

As the soup thickens, add in spices. Mix well and let the soup sit for about 2 minutes just below a simmer.

Step 6

Add in the corn, chicken and noodles. Cover and let sit for 10 minutes. Taste and adjust salt and seasonings if necessary.

Step 7

The longer the soup sits the better it will be. Just be sure to turn the heat off and keep the lid on so as to not burn.