Chicken Alfredo SoupIngredients:1 chicken breast, cooked and diced2 to 3 clove garlic, minced4 tablespoons butter3 tablespoons flour4 to 6 cups chicken stock2 cups of half and half or milk1 bag (14 to 16 oz) mixed vegetables (frozen - no need to thaw)1 cup freshly grated parmesan1 9 oz. container of fresh cheese tortellini 1/2 cup shredded Parmesan cheeseDirections: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.
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