Chicken Alfredo Soup

Chicken alfredo soup.
Chicken alfredo soup.
Chicken Alfredo Soup


1 chicken breast, cooked and diced
2 to 3 clove garlic, minced
4 tablespoons butter
3 tablespoons flour
4 to 6 cups chicken stock
2 cups of half and half or milk
1 bag (14 to 16 oz) mixed vegetables (frozen - no need to thaw)
1 cup freshly grated parmesan
1 9 oz. container of fresh cheese tortellini
½ cup shredded Parmesan cheese


Add butter to a soup pot along with garlic.  Cook about 30 seconds.  Add  flour.  Cook for a minute or two stirring constantly. Add 4 cups chicken stock and half and half or milk  and bring to simmer whisking often until it thickens.   Add veggies and the tortellini.  Simmer a few more minutes until pasta a veggies are cooked. Whisk in Parmesan cheese.  Add chicken.  If it gets to thick, add more stock.  Season with salt and pepper if needed.  Serve in bowls with a little shredded Parmesan cheese on top.   Great with warm bread for dunking.